Quick Chicken Tetrazzini

By Anne Coleman

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Tetrazzini is delicious, but can be time-consuming. Using a rotisserie chicken and prepared sauce streamlines prep-time without losing flavor. The classic sauce for tetrazzini is cream and Parmesan based, so I've used an Alfredo sauce to cut down on the time it takes to make this tasty dish.

Hands-On Time: 15 minutes
Ready In: 45 minutes
Serves: 4

1 rotisserie chicken -- about 2 1/2 pounds
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup grated Parmesan cheese


Salt and Pepper to taste

1. Heat oven to 350 degrees F and grease a 2-quart baking dish.
2. Set 2 quarts of water to boil.
3. When water boils, add linguine.
4. While pasta is cooking, saute mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
5. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
6. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
7. Bake uncovered for 30 minutes or until top is golden.

Note
Mushrooms can be bought in most produce departments already sliced. For picky eaters, leave the mushrooms out. Chicken stock can be used in place of the white wine.