Healthy Chicken Tetrazzini Recipe

So many people in the USA have leftovers after Thanksgiving. Although to me the best are the turkey and stuffing sandwiches. Here is a tried and true recipe.

Although many think of this as an Italian dish. It is believed to have been created by Ernest Arbogast, chef at the Palace Hotel in San Francisco CA in honour of the Italian opera star Luisa Tetrazzini.

*Tip for sauce. It is generally thick enough when you dip a spoon in it and if you run your finger down the back a line is made in the sauce.

Serves 4 396 calories

4 ounce/125g baby bella mushrooms
4 ounce/125g mixed mushrooms
1 tablespoon/15ml olive oil
4 chicken thighs, cut into bite-sized pieces
¼ teaspoon/1ml salt
1/8 teaspoon/.5ml black pepper
2 cloves of garlic, peeled and finely sliced
1 cup/250ml white wine
1 pound/450g spaghetti
2 ½ cups 625ml rice milk mixed with 2 tablespoons/30ml cornstarch
handful vegan parmesan cheese
10 basil leaves, torn into pieces

Preheat the oven to 400F/204C/GasMark 6.

Cook spaghetti in just before al dente, drain reserving 1 cup of cooking liquid

Heat a large saucepan on medium heat. Add olive oil, swirling to coat the bottom of the pan. Season the chicken pieces with salt and pepper and brown 2-3 minutes on each side. Add mushrooms and garlic to the pan. Cook for 3-4 minutes. Add the wine, and turn the heat down to medium low. Simmer gently until the chicken pieces are cooked through about 15 minutes. The wine will have reduced slightly. Pour in rice milk/cornstarch mixture to the pan of chicken. Bring back to simmer and cook until sauce is slightly thickened. Season well with salt and freshly ground black pepper. Add the drained spaghetti and toss well. Add most of the Parmesan reserving some for the top and all of the basil and stir well. Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese and bake 12-15 minutes. Top should be bubbling and golden brown.

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