Chicken Tetrazzini is a baked pasta dish purportedly named after the Italian opera singer Luisa Tetrazzini. Despite its symphonious name, it’s actually mid-century American, not Italian.
- 6 tablespoon unsalted butter
- ½ large onion (peeled and chopped)
- kosher salt and cracked black pepper (as needed)
- ½ pound cremini mushrooms (quartered)
- 1 red bell pepper (stemmed, seeded, and chopped)
- ¼ cup all-purpose flour
- ¼ teaspoon crushed red pepper flakes
- 1 cup chicken stock
- 1 cup whole milk
- 2 cup diced cooked chicken (or turkey)
- 5 ounce cheddar cheese (coarsely grated)
- 1 ½ ounce Parmesan cheese (finely grated)
- 2 tablespoon white vermouth (optional)
- ½ pound dried spaghetti
- ½ cup frozen peas
- ½ cup chopped fresh asparagus
Set the oven rack in the center position. Preheat oven to 350° F.
Melt the butter in an 8‑qt or larger saucepan set over medium. Add the onion and a pinch of salt and black pepper; cook until soft, about 5 minutes. Add the mushrooms and the red bell peppers and cook until the mushrooms are cooked and the vegetables are very soft about 8 minutes. Add the flour and crushed red pepper flakes and cook 2 minutes, stirring and scraping the bottom with a wooden spoon the whole time.
Pour in the stock and the milk and cook stirring often until thickened, about 5 minutes. Stir in the chicken, half the cheddar, the parmesan, and vermouth (if using). Stir until the cheese has melted, about 2 minutes. Turn off the heat and set aside.
Meanwhile, in a generously salted pot of boiling water add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain, then add the spaghetti to the pot with the sauce and stir in peas and asparagus. Season with salt and pepper and spread evenly into a 9‑by-13-inch baking dish. Top with remaining cheddar and bake until golden and bubbly, about 35 minutes. Let rest 5 to 10 minutes before serving.