Tetrazzini Recipe
Fresh chicken, pork or veal sautéed in chicken broth, white wine, butter, lemon & garlic with fresh spinach, prosciutto ham, sun-dried tomatoes, pinenuts, walnuts & pecans topped with mozzarella, served over spinach fettuccine
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Ingredients
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Protein
Vegetables
Nuts
Liquids
Other
Method
Preparation
- 1
- 2
Sauté the Protein
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, pork, and veal. Sauté until golden brown and cooked through, about 8-10 minutes.
Building the Dish
- 3
Add Flavor
Add the minced garlic and sun-dried tomatoes to the skillet with the meat. Cook for an additional 2 minutes until fragrant.
- 4
Incorporate Liquids
Pour in the chicken broth and white wine. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes.
- 5
Combine Nuts and Spinach
Stir in the fresh spinach, pine nuts, walnuts, and pecans. Cook until the spinach wilts, about 3 minutes.
- 6
Serving
- 7
Plate the Dish
On each plate, place a portion of the cooked fettuccine. Top with the chicken mixture and sprinkle with shredded mozzarella cheese.
- 8
Final Touch
Serve warm, and enjoy your delicious tetrazzini!
