I use spaghetti instead of linguine to make chicken tetrazzini as I feel it holds its shape better. Also the sauce adheres better, making for a tastier dish. The combination of full cream and garlic lends a rich flavour to the chicken tetrazzini.
Spaghetti 500 g, cooked al dente
Boneless chicken breasts 3
Vegetable oil 1/3 cup
Salt and pepper to taste
Butter 1 tbsp
Olive oil 2 tbsp
Button mushrooms 250 g, sliced
Onion 1 large, chopped
Frozen peas 1 cup
Garlic 5 cloves, minced
Full cream 2 cups
Full cream milk 500 ml
All-purpose flour 1/3 cup
White wine 1/3 cup
Italian herbs 3 tbsps
White bread 6 slices, toasted and ground coarsely into crumbs
Cheddar cheese 1 cup, grated
Cook and drain the spaghetti and keep it aside.
Lightly sprinkle salt and pepper on the chicken breasts. Pour the vegetable oil into a heavy bottomed frying pan and fry the chicken breasts till they are golden brown. Let the chicken cool and shred roughly.
Add the butter and olive oil to the same pan and fry the mushrooms till they are brown. Add the onions and fry till they are soft and translucent.
Add the minced garlic and fry for a few seconds. Add the wine and cook till it evaporates. Remove to a bowl.
Add butter and olive oil to the same pan and add flour. Roast till the raw smell of the flour disappears.
Add the milk, constantly stirring to prevent any lumps from forming. Add salt and pepper.
Add the cream. Simmer for two minutes.
Add the shredded chicken, the mushroom mixture and frozen peas to the sauce.
Switch off the heat and add spaghetti to the sauce.
Grease a baking casserole with olive oil and add the spaghetti and sauce.
Mix the bread crumbs with Italian herbs and spread over the spaghetti.
Sprinkle generously with the grated cheese.
Bake in a 180 degree C oven for 25 minutes till the cheese bubbles.
Serve hot with focaccia bread and salad.