Mama Leone's Chicken Tetrazzini
The original Mama Leone's cookbook is now out of
print.
We've had no luck locating it in secondhand book stores,
but there is a successor...
Leone's Italian Cookbook
8 ounces thin noodles or fettuccine
1 garlic clove, pressed
6 fresh parsley sprigs
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 bay leaf, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons sweet [unsalted] butter
2 tablespoons flour
1 cup hot chicken
stock
1/2 cup light cream, warmed
1/4 cup dry white wine
cooked sliced chicken breasts
[How many? As many as you'd like -
we use 2 whole poached breasts]
1/4 cup grated Parmesan
Cook noodles in boiling salted water 10 minutes and drain.
Chop
garlic and parsley together. Place oil in skillet, heat and add the mushrooms, bay leaf,
garlic and parsley, salt and pepper. Cook slowly
for 4 minutes; stir.
Place butter in
another saucepan, melt; add flour, blend. Add hot chicken stock, stirring constantly until
mixture thickens. Remove from heat. Add
the cream and wine and stir well.
Place the drained
noodles in buttered oven casserole, spoon mushroom mixture over noodles and arrange
chicken slices. Pour cream sauce over
all. Sprinkle Parmesan on top.
Bake at 350 degrees F. for
about 15 minutes. 4 servings.
Featured Archive Recipes:
Mama Leone's Bolognese Sauce
Mama Leone's
Spaghetti with Italian
Sausage and Eggplant
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