Chicken and Cauliflower Tetrazzini, Pre-Made
Votes: 2
Time: 2 hours 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Tetrazzini casserole is a hearty and delicious pasta dish in a rich, cheesy sauce. Fried chicken pieces pair wonderfully with cauliflower, mushrooms, and other vegetables. All the ingredients are tossed in the sauce, the tetrazzini are sprinkled with grated Parmesan, and baked until they're covered in a delicious cheesy crust. The beauty of this casserole is that you can do all the work ahead of time. Assemble the tetrazzini, refrigerate them, and bake them when you're ready to serve. This is perfect for a holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g ziti pasta
- 2 tablespoons unsalted butter
- 1 tbsp. l. rapeseed oil
- 2 skinless, boneless chicken breasts
- 2 cups small cauliflower florets
- Half a medium onion, chopped
- 450 g of mushrooms, thinly sliced
- 1 clove garlic, minced
- 2 tbsp. premium flour
- 1/3 cup dry white wine
- 1 cup chicken broth
- 2/3 cup heavy cream
- 110 g of cream cheese, room temperature
- 3/4 tbsp. grated parmesan
- 1 cup frozen green peas, thawed
- 2 sprigs fresh thyme, leaves only
- 1 can (120g) chopped green chili peppers
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Recipes with similar ingredients: chicken breasts, cauliflower, pasta ziti, champignon mushrooms, peas, chili pepper, Parmesan cheese, cream cheese, white wine, cream, thyme
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente (if the package recommends cooking time, use the minimum recommended, or cook the pasta 1 minute less than stated). Drain the pasta and return it to the pot.
- Meanwhile, in a large skillet with high sides, melt the butter in the canola oil over medium-high heat. Season the chicken with salt and black pepper, then add it to the hot skillet and cook, turning once, until golden brown, about 7 minutes per side. Transfer to a plate.
- Reduce heat to medium and add the cauliflower, onion, and mushrooms to the pan along with 1/2 teaspoon of salt and a few freshly ground black pepper. Cook, stirring occasionally, until the onion softens and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle with flour and cook, stirring, until all the flour is moistened, about 1 minute.
- Add the wine and cook, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium-high, and cook, stirring constantly, until the liquid comes to a boil and thickens slightly. Add the heavy cream, cream cheese, and 1/2 cup Parmesan cheese, stirring until smooth. Pour the sauce and vegetables into the pan with the pasta.
- Add green peas, thyme, and green chili. Cut the chicken into bite-sized pieces and add to the pan. Season with salt and pepper to taste.
- Transfer the mixture to a 9x13-inch baking dish and sprinkle with the remaining 1/4 cup Parmesan. If not serving immediately, let cool, then cover and refrigerate overnight.
- When ready to serve, preheat oven to 425°F (220°C) and bake until heated through and cheese is bubbly, about 45 minutes.
Recipe Tetrazzini with chicken and cauliflower.
Author of the recipe - Valerie Bertinelli is an American actress.
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