Recipe online
fissler.com/Recipe
Chicken Tetrazzini: Caserecce with chicken and mushrooms
- Total Time
- 25 min
- Cooking Time
- 15 min
- Preperation Time
- 10 min
- Yield
- 2 servings
Ingredients
- 250 gcaserecce
- 1chicken breast
- 5brown mushrooms
- 1shallot
- 1garlic clove
- 1 bunchthyme
- 1garlic clove
- 200 gcream
- 25 gparmesan
- 2 tbsp.olive oil
- salt
- pepper
Fissler products used
- Original-Profi Collection® Serving Pan
- Original-Profi Collection® Swivel Peeler
- Fissler Essential® Chef's knife 18cm
Instructions
Step 1 of 6:
Rinse the chicken breast, pat dry, and slice 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 Frying Pan and fry the chicken breast, shallot, and garlic over medium heat for 3 minutes. Add the mushrooms and cook for 1 more minute.
Step 3 of 6:
Add the caserecce to the boiling water with 1 tbsp. salt and cook for about 9 minutes until al dente. Set aside a few sprigs of thyme for decoration. Pluck the remaining leaves from the stems.
Step 4 of 6:
Add the cream and thyme leaves to the chicken in the Frying Pan and let simmer over low heat for 8 minutes. 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 Frying Pan, and mix well.
Step 6 of 6:
Arrange the caserecce with chicken and mushrooms in Parmesan cream sauce on a plate and garnish with the remaining Parmesan and sprigs of thyme.