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.
- 10 oz Chopped Chicken Breast
- 6 oz Ditali Pasta
- 2 cloves Garlic
- 2 Scallions
- ¼ cup Cream
- 2 oz Asiago Cheese
- 4 oz Brussels Sprouts
- 2 Tbsps Quark Cheese
- ½ oz Dried Mushrooms
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- 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.
- 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.
- 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.
- 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.
- 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 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.