This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"There is nothing like staying at home for real comfort."
- Jane Austen
This is classic American comfort food. The original uses turkey, of course, but you can substitute almost anything – chicken, fish, or even beef. Crab is an excellent choice.
Most tetrazzini recipes call for sliced mushrooms, but quartering the mushrooms makes them easier to roast and they caramelize better.
You can use white flour with this recipe, but I like the garbanzo flour because it has a less astringent flavor and blends well. There is a nice nutty flavor and it also has more fiber.
Servings = 4 | Serving size =about 2 cups (1/4 pan)
Cooking Time = 90 Minutes
This recipe can easily be multiplied, but multiple pans should be used. Makes great leftovers - reheat gently.
|1 tsp||olive oil|
|1 lb||crimini mushrooms (quartered)|
|8 ounces||whole wheat or gluten-free linguine|
|1 Tbsp||unsalted butter|
|1/4 cup||garbanzo flour|
|1 1/2 cups||2% milk|
|1/2 cup||white wine|
|1 cup||low sodium chicken stock|
|1/2 tsp||dried thyme|
|fresh ground black pepper (to taste)|
|2 cups||frozen peas|
|12 ounces||boneless skinless chicken thighs (diced)|
|2 ounces||Parmigiano-Reggiano (grated)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.
Roast the mushrooms for about 25 minutes until well browned, tossing frequently. Leave the oven on after removing the mushrooms.
While the mushrooms are roasting, place the water in a large pot over high heat and bring to a boil.
When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.
While the pasta is cooking, place the butter in a large skillet over medium high heat.
Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.
Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.
Add the wine, chicken stock, thyme, salt and pepper.
Cook for about 3 minutes, until the sauce begins to thicken.
Add the peas and chicken and stir well.
Add the cooked mushrooms and toss well.
Drain the pasta and add to the pan, stirring thoroughly.
Place the mixture in a 9" x 12" Pyrex baking dish.
Place the dish in the oven and bake for 40 minutes.
Top the casserole with the Parmigiano cheese and bake for another two minutes or until the cheese is melted.
Let cool slightly before serving.
Serving size = about 2 cups (1/4 pan)
Servings = 4
Amount Per Serving
|Calories 529||Calories from Fat 130|
|% Daily Value|
|Total Fat 14g||25%|
|Saturated Fat 6g||26%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 60g||19%|
|Dietary Fiber 9g||28%|
|Vitamin A 8%||Vitamin C 30%|
|Calcium 33%||Iron 29%|
|Vitamin K 15 mcg||Potassium 1009 mg|
|Magnesium 155 mg|