Leftover rotisserie chicken joins sauteed mushrooms and a vermouth cream sauce in this tettrazini chicken spaghetti bake.
Preparation Time
25 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 35 mins
Calories
470 Calories
Recipe Instructions
Step 1
Heat 3 tablespoons butter in a large, heavy skillet over medium-high heat until foaming subsides. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute until mushrooms turn golden and no liquid remains, about 8 minutes. Remove from the heat and set aside.
Step 2
Move an oven rack to the middle position and preheat to 350 degrees F (175 degrees C). Butter a shallow 3-quart glass or ceramic baking dish.
Step 3
Melt remaining 3 tablespoons butter in a heavy, 2- to 3-quart saucepan over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add stock in a fast stream, whisking constantly, and bring to a boil over medium heat. Reduce heat and simmer, whisking occasionally, until thick and smooth, about 5 minutes. Add cream and vermouth, and season with salt and pepper. Simmer over low heat, whisking occasionally, for 10 minutes.
Step 4
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
Step 5
Toss drained spaghetti, mushrooms, and 1/2 of the white sauce together in a large bowl, then transfer to the prepared baking dish. Make a depression in the center of the noodles.
Step 6
Stir together chicken and remaining sauce in the empty bowl, then spoon into the center of the noodles. Sprinkle with Parmesan cheese.
Step 7
Bake in the preheated oven until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
Ingredients
2 tablespoons all-purpose flour
1 cup heavy cream
2 cups chicken stock
1 (8 ounce) package spaghetti
6 tablespoons unsalted butter, divided
3 tablespoons vermouth
2 pounds rotisserie chicken, torn into bite-sized pieces
