Artichoke Tetrazzini Recipes
ARTICHOKE TETRAZZINI
Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd.
Provided by Gayle Wagner
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cook linguini in a large pot of boiling salted water until tender.
- Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
- Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 53.1 g, Cholesterol 42.8 mg, Fat 18.6 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 9.4 g, Sodium 771.9 mg, Sugar 2.9 g
CHICKEN TETRAZZINI CASSEROLE RECIPE
Chicken tetrazzini casserole is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite!
Provided by Camille Beckstrand
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
- After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
- Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
- Remove from oven and let cool for at least 10 minutes, serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 8 g, Protein 17 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 72 mg, Sodium 745 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
A WAY BETTER TETRAZZINI (TODAY'S TURKEY TETRAZZINI)
Make and share this A Way Better Tetrazzini (Today's Turkey Tetrazzini) recipe from Food.com.
Provided by BigFatMomma
Categories Turkey Breasts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
- In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
- Meanwhile, lightly oil a large skillet, and heat over medium heat.
- Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
- Cook, stirring occasionally until the mushrooms soften.
- Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
- Mix well, and spread evenly in the prepared dish.
- Sprinkle over the bread crumbs.
- Bake until golden brown and hot, about 30 minutes.
- Let stand at least 5 minutes before serving.
Nutrition Facts : Calories 424.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 316.3, Carbohydrate 74.2, Fiber 5.1, Sugar 3.1, Protein 15.6
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