Meats Recipes - American-style Chicken Tetrazzini

Ingredients                                        

• 350g/12 oz spaghetti

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 onion, finely chopped

• 175 g/8 oz/4 cups button mushrooms, sliced

• 1/2 celeriac (celery root), grated

• 1 carrot, grated

• 15 ml/1 tbsp plain (all-purpose) flour

• 150 ml/2/3 cup chicken stock

• 150 ml/2/3 cup single (light) cream

• 225 g/8 oz/2 cups cooked chicken meat, diced

• Milk

• 50 g/1/2 cup grated Parmesan cheese

• 30 ml/2 tbsp flaked almonds

• 15 ml/1 tbsp chopped parsley

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Method:

1. Cook the pasta according to the packet directions. Drain.

2. Meanwhile, melt the butter and cook the onion, mushrooms, celeriac and carrot for 4 minutes, stirring until softened but not browned.

3. Blend in the flour, then the stock and cream. Bring to the boil and simmer for 2 minutes, stirring. Add the chicken and heat through.

4. Stir in the pasta and thin with a little milk if necessary. Toss over a gentle heat. Pile into a flameproof dish.

5. Sprinkle with the Parmesan, almonds and parsley. Grill (broil) until bubbling and the almonds are toasted.