Chicken Tetrazzini

I’m not sure I had ever actually had chicken tetrazzini until just recently. We had an assortment of pasta dishes at the shower I helped host this weekend, and one of the other hostesses put this dish on the menu. Ever since Saturday night I’ve had the itch to make it, and while I knew it would be ambitious for a week night meal, Blake was home tonight and so I thought what the heck. Totally worth it. This is a Giada De Laurentiis recipe. I stayed pretty true to the original, but due to some of the quantities I had on hand (and the fact that I messed up a couple of steps), I veered ever so slightly. I am sharing the way I made it because I can personally attest to the fact that it tasted really, really good. I will definitely make this again, and it has potential to be a great care package meal too. Hope you enjoy!

Chicken Tetrazzini

Chicken Tetrazzini

2 chicken breasts, boiled and shred
1 lb linguine
1 tbsp olive oil
5 tbsp butter, divided
8 oz mushrooms, sliced
1 large onion, diced
2 tbsp minced garlic
1 tsp dried thyme
1/2 cup dry white wine
1 cup chicken stock
1/3 cup flour
4 cups milk
1 cup heavy whipping cream
1 3/4 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
3/4 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup parmesan
1/4 cup Italian bread crumbs

1.) Preheat oven to 450 degrees.
2.) Add 1 tbsp of butter and olive oil to large dutch oven. Add mushrooms and sauté until any liquid is cooked up and mushrooms are golden. Add onion, garlic and thyme. Saute for another 2 or 3 minutes. Add wine and chicken stock. Saute until liquid is mostly evaporated. Remove from heat and stir in shredded chicken.
3.) While the mushroom mixture is cooking, boil linguine in a large pot of salted water for 10 minutes. Set aside when done.
4.) In a separate large sauté pan, heat remaining 4 tbsp butter until it is melted. Add flour and cook for about 2 minutes, stirring constantly with a whisk. Add milk, heavy cream, salt, pepper and nutmeg. Bring to boil, stirring frequently. Once sauce has thickened (about 8 or 9 minutes), remove from heat.
5.) In the largest pot you used, add pasta, mushroom/chicken, cream sauce, peas and parsley. Stir until well combined. Pour into a 9″x13″ casserole dish. Top with parmesan cheese and then Italian breadcrumbs. Bake for 20 to 25 minutes or until bubbly and the top is golden brown.

Chicken Tetrazzini1

Recipe adapted from Giada De Laurentiis’s Chicken Tetrazzini

Mediterranean Risotto with Shrimp and Lobster

Dinner last night was a result of lobster and shrimp being on sale at Publix, and trying to make use of some of my bulk purchases from Costco. And thus, my husband and I decided to create a Mediterranean influenced risotto made with lobster stock, artichoke, sun-dried tomatoes, spinach and feta cheese. We topped it with shrimp and lobster that had been cooked in a white wine cream sauce. It was a tasty success – both adult and kid approved!

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Mediterranean Risotto

2 tbsp olive oil
1 1/2 cups arborio rice
1 large sweet onion, chopped
3 cloves garlic, minced
1 can artichoke hearts, diced
1/4 cup sun-dried tomatoes, diced
8 to 10 cups lobster stock (chicken stock could be used)
1/2 cup half and half
2 cups fresh spinach, julienned
1/2 cup fresh parsley, chopped
4 ozs feta cheese, crumbled

1.) Heat olive oil in large dutch oven. Add onion and garlic; sauté until onions are translucent. Add arborio rice and brown, about 3 minutes stirring constantly. Add artichoke hearts and sun-dried tomatoes, sauté another minute.
2.)  Add about 3 cups of the stock, stir well, scrapping any rice that may be sticking off the bottom of the pan. Stir constantly. When liquid is nearly evaporated, add 2 more cups of stock and repeat until rice is almost done cooking (it will be slightly harder than al dente). Make sure to stir constantly throughout the cooking process. Add the half and half and cook until rice is fully cooked. Remove from heat.
3.) Add spinach, parsley and feta cheese and stir well.

Shrimp and Lobster

1 lb shrimp, peeled and deveined
2 lobster tails, meat removed from shells and cut into 1-inch pieces (reserve shells for lobster stock)
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried dill
Salt and pepper to taste
1 cup white wine
1/2 cup half and half

1.) Allow shrimp and lobster to marinate in garlic, parsley, olive oil, oregano, dill, salt and pepper while cooking the risotto.
2.) Heat a saute pan over medium-high heat. Add shrimp and lobster and sauté for 3 to 4 minutes. Add wine and half and half, and simmer for about 5 minutes, or until shrimp and lobster are done.

Lobster Stock

10 cups of water
Lobster shells
1 lemon, halved
3 whole cloves of garlic
1 carrot, cut in large chunks
1 medium sweet onion, quartered
2 tsp salt
2 tsp whole peppercorns

1.) Add all ingredients together in large pot. Bring to boil, reduce heat and simmer for 10 to 15 minutes. Strain liquid.

I purchased my shrimp already peeled, but if I would have known I was would be making stock, I would have bought them un-peeled and used these shells in the stock as well. 

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To serve, I placed the risotto on the plate, topped it with the shrimp and lobster and spooned the white wine cream sauce over top. Hope you enjoy!