According to most accounts, the opera singer Luisa Tetrazzini inspired the original version of this poultry-based dish almost a century ago.
- 6 ounces dried spaghetti, vermicelli, or capellini or 12 ounces fresh linguine or other ribbon pasta
- 1 ounce dried tomatoes (not oil-packed) (8 halves)
- 1 1/2 cups stemmed and sliced fresh shiitake mushrooms or regular mushrooms
- 3 tablespoons margarine or butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups half and half, light cream, or milk
- 1 cup chicken broth
- 2 1/2 cups chopped cooked turkey or chicken
- 2 tablespoons dry sherry
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced almonds
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 10-12 minutes for spaghetti and 5-7 minutes for vermicelli or capellini, or 1 1/2-2 minutes for fresh pasta, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.
Meanwhile, in a large saucepan cook mushrooms in melted margarine or butter till tender. Stir in flour and nutmeg. Add half-and-half, light cream or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Stir in turkey or chicken, sherry and chopped tomatoes. Add cooked pasta; toss to coat.
Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees F oven for 20 minutes, or till heated through. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
412 calories; 17g total fat; 91mg cholesterol; 274mg sodium; 33g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .