I’ve been serving this dish in our home for many years.
Tetrazzini is a really unusual word. When our boys were little, it was always entertaining to hear their pronunciations of tetrazzini.
Being the history buff that I am, I wondered why this dish has such a strange name and where it originated. I did a little research and found out Tetrazzini is actually a last name.
The original dish is named after the Italian opera star Luisa Tetrazzini. It is believed to have been invented in the early 1900s by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, where Tetrazzini made her American debut in 1905.
This dish is typically made with diced up chicken or turkey (or even seafood), mushrooms, and a buttery, cream based sauce combined with pasta and baked in a casserole.
Even though this recipe does not contain mushrooms because husband dislikes them, it is still delicious especially when using Sonrise Farms chicken and bone broth, plus cream and butter from Flowered Cow Dairy.
This is a simplified, stove top version that can be whipped up in the time it takes to cook the pasta.
It might even become a new favorite in your home. It has been one that our family has enjoyed for many years!
Chicken Tetrazzini
Ingredient:
• 1 cup chicken broth
• ¼ cup butter
• ½ tsp salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• 1 cup milk or cream
• ¼ cup flour
• 2 cups cooked chicken, diced
• ½ cup Parmesan cheese
Directions:
• Heat chicken broth, butter, salt, pepper, and Italian seasonings in a large saucepan.
• While broth is heating, whisk together milk and flour.
• Whisk milk mixture into the heated broth mixture and continue stirring with whisk until mixture thickens.
• Add chopped chicken and Parmesan cheese.
• Serve over spaghetti, linguine or fettuccini noodles.