Chicken Tetrazzini: Caserecce with chicken and mushrooms
Spaghetti Tetrazzini is an Italian pasta dish with chicken and mushrooms, named after the famous opera singer Luisa Tetrazzini. Ms. Tetrazzini may well have been a connoisseur of culinary delights, as the Tetrazzini turkey (Tacchino alla Tetrazzini) is also named after her.
She is also credited with the saying Sono vecchia, sono grassa, ma sono sempre la Tetrazzini! ("I am old, I am fat, but I am always Tetrazzini!") - perhaps a reference to her ample figure, which was probably also useful for her voice.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 250 g | Caserecce |
| 1 | Chicken breast |
| 5 | brown mushrooms |
| 1 | Shallot |
| 1 clove of garlic | |
| 1 bunch | thyme |
| 1 clove of garlic | |
| 200 g | Cream |
| 25 g | Parmesan |
| 2 tbsp | Olive oil |
| Salt | |
| Pepper |
Instructions
Step 1 of 6:
Wash the chicken breast, pat dry, and cut diagonally into thin strips, season with 1 tsp salt and pepper to taste. Clean the mushrooms and slice thinly. Peel and finely chop the shallot and garlic. Finely grate the Parmesan.
Step 2 of 6:
Bring water to a boil in a pot for the Caserecce. Heat 2 tbsp oil in a pan and sauté the chicken breast, shallot, and garlic for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute.
Step 3 of 6:
Add the Caserecce to the boiling water with 1 tbsp salt and cook for approx. 9 minutes until al dente. Set aside a few thyme sprigs for garnish. Strip the leaves from the remaining stems.
Step 4 of 6:
Add the cream and thyme leaves to the chicken in the pan and simmer for 8 minutes over low heat. Season with salt and pepper to taste. Then add 2/3 of the Parmesan.
Step 5 of 6:
Drain the al dente Caserecce, add to the pan, and mix well.
Step 6 of 6:
Arrange the Caserecce with chicken and mushrooms in the Parmesan cream on a plate and garnish with the remaining Parmesan and thyme sprigs.
