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Prep Time: 0 Minutes Cook Time: 47 Minutes |
Ready In: 47 Minutes Servings: 6 |
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According to accounts, the opera singer Luisa Tetrazzini inspired the original version of this poultry-inspired dish almost a century ago, and most versions of it today are still very delicious!! Ingredients:
6 ounces dried spaghetti or 6 ounces vermicelli or 6 ounces capellini or 12 ounces fresh linguine |
1 ounce dried tomatoe (not oil-packed- (8 halves) |
1 1/2 cups fresh shiitake mushrooms, stemmed and sliced |
3 tablespoons margarine or 3 tablespoons butter |
1/4 cup all-purpose flour |
1/8 teaspoon ground nutmeg |
1 1/2 cups half-and-half or 1 1/2 cups light cream or 1 1/2 cups milk |
1 cup chicken broth |
2 1/2 cups turkey or 2 1/2 cups chicken, chopped |
2 tablespoons dry sherry |
1/4 cup parmesan cheese, grated |
1/4 cup almonds, sliced |
Directions:
1. In a large saucepan or pasta pot bring 3 quarts of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 10-12 minutes for spaghetti, 5-7 minutes for vermicelli, or capellini, or 1 1/2 - 2 minutes for fresh pasta, or until al dente, stirring occasionally, (or cook according to package directions). Immediately drain.
2. Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or until softened. Drain and pat dry. Chop tomatoes; set aside.
3. Meanwhile, in a large saucepan cook mushrooms in melted butter or margarine until tender. Stir in flour and nutmeg. Add half-and-half, chopped tomatoes. Add cooked pasta; toss to coat.
4. Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in preheated 350F oven for 20 minutes, or until heated through. Serve immediately.
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