Tetrazzini Pasta Supper Recipe
Ingredients
| Water | 6 Quart, salted | |
| Pasta package | 1 | |
| Butter/Margarine | 2 Tablespoon | |
| Scallions | 3 , minced | |
| Garlic | 2 Clove (5gm), minced | |
| 1 pound fresh shiitake mushrooms, stems removed and caps sliced, or fresh domestic mushrooms, sliced | ||
| Dry sherry | 3 Tablespoon | |
| Tarragon leaves | 1/2 Teaspoon, dried | |
| Ground black pepper | 1 To taste | |
| 2 to 3 cups coarsely chopped cooked Chicken or Turkey | ||
| 1 1/2 cups part-skim ricotta cheese | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
GETTING READY
1) Use a large saucepan to boil water over high heat.
2) Follow the package direction to cook pasta until tender.
3) Drain water by reserving 1 cup from pasta.
4) Use a large serving bowl, to place the pasta.
MAKING
5) In a large skillet, melt butter over low heat.
6) Sauté scallions and garlic to cook for about 1 minute or until tender, stirring constantly.
7) Increase the heat and cook mushrooms, sherry, tarragon and 1/4 teaspoon each salt and pepper.
8) Cook for 5 minutes or until the liquid gets evaporated and mushrooms get browned, by constant stirring.
9) Place chicken to cook another minute longer or until heated through.
FINALIZING
10) In a small bowl, add ricotta and Parmesan cheeses with about 1/3 cup reserved hot cooking water.
SERVING
11) Place the warm chicken mixture over hot pasta. Spread the cheese mixture on top to toss. Season with additional salt and pepper; serve immediately.
1) Use a large saucepan to boil water over high heat.
2) Follow the package direction to cook pasta until tender.
3) Drain water by reserving 1 cup from pasta.
4) Use a large serving bowl, to place the pasta.
MAKING
5) In a large skillet, melt butter over low heat.
6) Sauté scallions and garlic to cook for about 1 minute or until tender, stirring constantly.
7) Increase the heat and cook mushrooms, sherry, tarragon and 1/4 teaspoon each salt and pepper.
8) Cook for 5 minutes or until the liquid gets evaporated and mushrooms get browned, by constant stirring.
9) Place chicken to cook another minute longer or until heated through.
FINALIZING
10) In a small bowl, add ricotta and Parmesan cheeses with about 1/3 cup reserved hot cooking water.
SERVING
11) Place the warm chicken mixture over hot pasta. Spread the cheese mixture on top to toss. Season with additional salt and pepper; serve immediately.
Chef
