Tetrazzini sounds like an Italian recipe, however it is really an American one, made with pulled chicken and mushrooms in a butter, cream and parmesan sauce, and flavoured with sherry.
Chicken goes so well with so many other vegetables, fruit and sauces, and in this recipe, the chicken is teamed with spaghetti as well as the above ingredients, and cooked like a cake.
In this instance I used chocolate spaghetti as I had some left over from another meal, and it turned out excellent. This dish could be eaten hot or cold, making it an ideal party food (cut it up into bite sized squares)
Ingredients 185 g mushrooms, sliced
½ green capsicum, sliced
30 g butter
1½ tbsp plain flour
300 ml cream
2 cups cooked chicken
2 tbsp sherry
1 egg yolk, beaten
Bit of allspice
100 g chocolate spaghetti (or pasta of choice)
Parmesan cheese, grated
You can either buy bought cooked chicken or make it yourself -the bought barbecued chicken has more taste than my own boiled, and shredded.
Cook the mushrooms and green pepper in the butter for about 5 minutes.
Meanwhile make your pasta, as per packet instructions, and preheat the oven to 160°/140° fan forced.
Add in the flour, and some salt and pepper.
Add the cream, stirring continually, and cook until it is thickened.
Add the pulled chicken, a bit of allspice, and the sherry and cook for about 5 minutes.
Put a bit of the pulled chicken with the egg yolk, and mix.
Put this back into the pan of chicken mixture.
Mix the cooked, drained spaghetti into this mixture and put it in a Corning Ware or similar ovenproof dish.
Put some parmesan cheese over the top
Bake in the oven for about 45 minutes and let stand for a few minutes before serving.
Cut into squares for party food -it can be eaten at room temperature as well as hot.