Chicken Tetrazzini

Ingredients

• 83 gButter
• 227 gMushroom
• 150 gOnion
• 2 gThyme
• 560 gChicken
• 340 gSpaghetti
• 32 gFlour
• 480 mlBroth
• 75 gParmesan
• 30 mlLemon
• 300 gPea
• 50 gBreadcrumbs
• 24 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare

   • Preheat the oven to 230 °C (450 °F). Grease a baking dish.
   • Bring ~3.8 l of water to a boil in a large pot and add 1 tbsp (≈18 g) salt.
2. 2

   Sauté mushrooms and onion

   • Melt 2 tbsp (≈28 g) butter in a large skillet over medium heat.
   • Sauté sliced mushrooms and finely chopped onion, stirring occasionally, until liquid evaporates (~7–8 minutes).
   • Add thyme, ½ tsp (≈3 g) salt and black pepper and continue cooking until mushrooms are browned (~8–10 minutes). Set aside.
3. 3

   Cook pasta

   • When the water is boiling, add the spaghetti and cook until al dente (about 8–12 minutes).
   • Drain the pasta and set aside.
4. 4

   Make the roux sauce

   • Melt 4 tbsp (≈55 g) butter in the skillet over medium heat.
   • Add flour and whisk for 1–2 minutes until lightly golden.
   • Gradually add chicken broth while whisking until smooth, simmer until thickened (~3–4 minutes).
   • Remove from heat, stir in grated Parmesan, 1 tsp (≈3 g) salt, pepper and half the lemon juice; add more lemon to taste.
5. 5

   Combine and bake

   • Mix shredded chicken, cooked spaghetti, mushrooms, peas and sauce together in a large bowl.
   • Spread into the prepared baking dish, sprinkle breadcrumbs on top and bake at 230 °C for about 12–14 minutes until heated through and breadcrumbs are light brown.
   • Serve hot, optionally with extra Parmesan and lemon wedges.