Chicken Tetrazzini for 2

By lorik

You can use a rasp-style grater to mince the garlic and grate the lemon zest. To contain runaway pieces, wrap the spaghetti in a kitchen towel before you break it. The peas needn’t be defrosted for this recipe.

Ingredients

• 1 slice hearty white sandwich bread, torn into pieces
• 1 tablespoon chopped fresh parsley
• 1 small garlic clove, minced
• 1/2 teaspoon grated lemon zest
• Salt and pepper
• 1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
• 7 ounces white mushrooms, trimmed and sliced thin
• 1/2 cup finely chopped onion
• 2 1/4 cups chicken broth
• 1/2 cup heavy cream
• 4 ounces spaghetti, broken into thirds
• 1 teaspoon minced fresh thyme
• 2 ounces Gruyère cheese, shredded (1/2 cup)
• 1/2 cup frozen peas
• 1 tablespoon dry sherry
• 1 1/2 cups shredded rotisserie chicken

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 475 degrees. Process bread, parsley, garlic, lemon zest, and 1/8 teaspoon salt in food processor until finely ground, about 15 seconds. Transfer crumbs to bowl and stir in melted butter; set aside.

2. Melt remaining 1 tablespoon butter in ovensafe 10-inch skillet over medium heat. Add mushrooms, onion, and 1/4 teaspoon salt and cook until any moisture has evaporated and mushrooms are golden brown, 7 to 9 minutes.

3. Stir in broth, cream, pasta, and thyme. Bring to simmer and cook, stirring often, until pasta is just tender and sauce is slightly thickened, about 9 minutes.

4. Off heat, stir in Gruyère, peas, and sherry until combined. Stir in chicken until fully incorporated. Season with salt and pepper to taste.

5. Sprinkle bread-crumb mixture over top. Transfer skillet to oven and bake until topping is golden brown and casserole is bubbling lightly around edges, about 10 minutes. Let rest for 10 minutes. Serve.