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 | garlic clove |
| 1 bunch | thyme |
| 1 | garlic clove |
| 200 g | cream |
| 25 g | parmesan |
| 2 tbsp. | olive oil |
| salt | |
| pepper |
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.
