Chicken Sausage Tetrazzini - Loriana Shea Cooks

Tetrazzini is not Italian, it’s an American dish named after the Italian opera star Luisa Tetrazzini.

It is usually made with diced poultry or seafood with mushrooms in a butter/ cream and cheese sauce.

My chicken sausage Tetrazzini is a comforting casserole that is prefect for a dinner party or family meal.

It has savory chicken sausage, and pasta tossed together with mushrooms, garlic in a creamy,

cheesy sauce baked to a golden, gooey goodness all your family and friends will love bake

it in this 13 x 9 oven to table pretty white casserole dish it will look lovely on the table and it makes for hands serving, your family

and friends can serve themselves, not to mention less pots and pans to wash…YEPEEE!!!

Even though my Tetrazzini pasta is made with Italian flavored chicken sausage, don’t be afraid to use

chicken breast, Make it even easier if you need to, use precooked store-bought rotisserie chicken.

As am writing this I think shaved sirloin steak would be delicious in this recipe.

I take the casings of the sausage, and break it into large bite size pieces, you can leave the casings on,

and cut the sausage in slices.

This chicken sausage tetrazzini pasta casserole is easy looks pretty on any table, served on pretty plates

or serve it family style in one bowl it’s decade enough for Saturday night company’s coming dinners.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

Ingredients serves 4

1 Lbs. linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake 30 minutes or until top is golden and bubbly

….ENJOY!!!!