Pork Tetrazzini Recipes

PORK TETRAZZINI

Steps:

• Melt 2 tablespoons butter in saucepan over medium heat.
• Stir in flour.
• Stir in milk, chicken broth and wine.
• Cook stirring until sauce is smooth and thickened.
• Stir in Parmesan, mushroons,salt and pepper to taste.
• Set aside.
• Cook pasta to al dente- drain.
• Press tenderloin medallions to 1 inch thickness.
• Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
• Toss noodles with 1/2 cup sauce, place on serving platter.
• Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

PORK TETRAZZINI

Steps:

• Begin with the sauce by heating butter in a large sauce pan on medium heat.
• Thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and Parmesan.
• Stirring continuously, bring to low boil.
• Reduce heat and simmer on low for 15 more minutes, stirring occasionally.
• Begin preparing spaghetti according to instructions in a separate pot.
• Meanwhile, lightly sauté pork and onion in olive oil in a medium skillet on medium heat.
• When browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper.
• Continue to cook until pork is thoroughly cooked.
• Strain spaghetti, add to sauce, tossing well Plate on individual serving dishes.
• Top with pork mixture.
• Drizzle with 2 tablespoons leftover sauce and sprinkle with parsley.
• ***A good accompaniment to the dish is warm herb bread.

PORK TETRAZZINI

Steps:

• Preheat oven to 350°. In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Discard bay leaf. Whisk in sour cream, parsley and lemon juice. , Place the spaghetti in a greased 11x7-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, 30-35 minutes or until bubbly. Let stand 5 minutes before serving.

PORK TETRAZZINI

Steps:

• Cook pasta in boiling salted water according to package directions.
• In the meantime, sauté chopped onion in a large skillet over medium-high heat with oil until beginning to soften. Add sliced mushrooms and sauté until tender. Stir in Alfredo sauce and bring the mixture to a simmer. Stir in cubed pork roast and just heat through.
• Drain the cooked pasta and toss in the pork mixture. Sprinkle the dish generously with Parmesan and serve.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large pot over medium heat and add the garlic.
• Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
• Sprinkle the flour all over, then stir to combine.
• Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
• Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
• Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
• Stir until everything is well combined, then add salt and pepper to taste.
• Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
• Pour the whole shebang into a large casserole dish and even out the surface.
• Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
• Serve it to hearty appetites!

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

SLOW COOKER CREAMY CHICKEN TETRAZZINI RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in bottom of slow cooker.
• Pour melted butter on top of chicken
• Sprinkle Italian dressing mix on top of chicken and butter.
• Top with diced onion and minced garlic.
• In a small bowl, whisk together cream of chicken soup and chicken broth, then pour over chicken.
• Cut cream cheese into small cubes and place on top.
• Cover and cook on high for 3-4 hours.
• Remove chicken from slow cooker and shred or dice; set aside.
• Add cornstarch to the slow cooker and whisk until smooth.
• Add chicken and cooked fettuccine to the sauce in the slow cooker and mix until combined.
• Garnish with parsley and serve.

PORK TETRAZZINI

Steps:

• In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add the milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaf. Whisk in the four cream, parsley and lemon juice.
• Place the spaghetti in a greased 11-in. x 7-in. x 2-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.