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Chicken Tetrazzini

with Brussels Sprouts

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Chicken tetrazzini is a classic, comforting dish of chicken, noodles, and mushrooms, all baked in a rich cream sauce. We’re swapping in little tubes of ditali pasta and using rehydrated mushrooms for a layer of delicious earthiness.

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Chicken Tetrazzini with Brussels Sprouts
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Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1/2 cup of hot water; let stand at least 10 minutes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the asiago cheese on the large side of a box grater.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Chop the mushrooms & start the chicken:
3 Chop the mushrooms & start the chicken:

While the pasta cooks, drain the rehydrated mushrooms. Transfer to a cutting board and roughly chop. Set aside. Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

Finish the chicken:
4 Finish the chicken:

Add the sliced Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped mushrooms and garlic, Italian seasoning, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat.

Assemble the casserole:
5 Assemble the casserole:

To the pot of cooked pasta, add the finished chicken, cream (shaking the bottle before opening), quark cheese, half the grated asiago cheese, and the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a baking dish and evenly top with the remaining grated asiago cheese. Season with salt and pepper.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Bake the casserole 4 to 6 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the baked casserole with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients & rehydrate the mushrooms:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1/2 cup of hot water; let stand at least 10 minutes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the asiago cheese on the large side of a box grater.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Chop the mushrooms & start the chicken:
3 Chop the mushrooms & start the chicken:

While the pasta cooks, drain the rehydrated mushrooms. Transfer to a cutting board and roughly chop. Set aside. Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

4 Finish the chicken:

Add the sliced Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped mushrooms and garlic, Italian seasoning, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat.

Finish the chicken:
Assemble the casserole:
5 Assemble the casserole:

To the pot of cooked pasta, add the finished chicken, cream (shaking the bottle before opening), quark cheese, half the grated asiago cheese, and the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a baking dish and evenly top with the remaining grated asiago cheese. Season with salt and pepper.

6 Bake the casserole & serve your dish:

Bake the casserole 4 to 6 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the baked casserole with the sliced green tops of the scallions. Enjoy!

Bake the casserole & serve your dish: