A while back I came across a recipe called Chicken Tetrazzini. I think I found it on a blog that listed some classic 1950s dishes. So what does one do when they haven’t heard of something but want to learn more, I googled it of course. The first recipe I saw for it contained pasta, cheese, more cheese, organ clogging amounts of cheese & I was instantly not very hungry anymore. It did however intrigue me. Did more people make this hearty meal?
Well it appears that Chicken Tetrazzini is still a recipe alive & well today. Even Martha Stewart has a recipe up for it on her site.
The one thing you’ll notice is that both of these recipes are clearly different with the exception of; chicken, pasta, peas.
I found this particular recipe once more digging through Betty Crocker’s Picture Cook Book & with two extra ingredients I had not seen before in any of the other recipes I knew I had to try it for myself.
What are the two extra ingredients you might ask….
I was right in my assumption (as you can tell by the video), but it wasn’t too bad. I may remake it like Maratha or Giada’s recipe however.
“Mix lightly with hot drained Boiled Macaroni. Heat…using chicken broth (OR PASTA WATER) to mositen. Serve hot on chop plate garnished with tomato slices, parsley, & ripe olives.
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“Supper Dishes.” Betty Crocker’s Picture Cook Book. N.p.: McGraw-Hill, 1956. 382. Print.
Chicken Tetrazzini. Is it real or just something you call when you mix a bunch of random ingredients together?
Are you sure that your recipe does not call for pimentos rather than pimento stuffed olives?
That is a good question. I am currently doing research on Pimento! & I just double checked the recipe & it send "Pimento" – oh dear, I’m such a fool!
I will have to redo this!
Thank you for spotting that!