Skillet Chicken Tetrazzin by Mom De Cuisine
When a loved one passes away, over time random things can remind you of them again. When I was little I got pneumonia right around Halloween for several years in a row. I still have a Polaroid of myself sitting in a wheel chair, hooked up to an IV with a full on clown costume complete with make up, a wig and nose. It’s so pathetic it’s actually hilarious. I remember my mom fussing over getting the sleeve of the costume over the IV in my arm.
Fast forward twenty-odd years and I found myself back in the same place: Halloween week and sick as a dog. While I was tissue binging, couch surfing, and tea sipping, I found my self thinking often of my mom. I smiled through coughing fits knowing she’d be nagging me about taking care of myself, even as an adult. She’d be asking what the doctor was prescribing, being sure to tell me to make sure they knew about my asthma and I’d be rolling my eye, because yes, mom of course I told them.
As I found myself missing her nagging, I also found myself without an appetite but craving tuna noodle helper, something we ate a lot as a kid. And as my cold from hell cleared up, I still couldn’t shake my craving for those saucy, cheesy noodles. I knew the box version (if they still make it anymore….I’m pretty sure they don’t) would fall flat of my memories, so Madison and I made a homemade version that was so immensely satisfying that she promised she would never forget the recipe and my skeptical husband ate until he was stuffed and still boxed some up for lunch the following day.
So mom, you can sit back and relax. I’m taking care of myself and still able to feed my family.
Skillet Chicken Tetrazzini Recipe
- 1lb Fettuccine Noodles
- 4 cups Chicken Stock
- 1lb Chicken Breasts
- 3 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 Large Onion (diced)
- 1 tablespoon Fresh Thyme Leaves
- 4 tablespoons All Purpose Flour
- 1 cup Dry White Wine
- 4 cups Chicken Stock
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1 tablespoon Dried Red Pepper Flakes
Cook fettuccine noodles in salted water until just before al dente, about 6 minutes. Drain, reserving one cup of the pasta water. Set aside.
Cover chicken breasts with four cups of stock. Bring to a boil and poach 6-10 minutes, or until the chicken is cooked through and tender. Drain liquid and slice chicken into bite sized pieces.
To make the sauce: heat butter and oil over medium-high heat in a heavy bottomed skillet. Add onions to the skillet and sauté until soft, about five minutes. Add in thyme and garlic and sauté one to two minutes longer.
Add flour to the onions and cook two minutes, stirring often. Slowly add the wine to the skillet, scraping any bits off of the bottom, and stirring until smooth. Cook five to ten minutes or until the wine has reduced by half. Slowly add in the stock and stir.
Bring sauce to a simmer, and stir to allow it to thicken. Add the cheese and chicken and red pepper if using and stir until the cheese is melted. Toss in the pasta. If the sauce is too thick, add some of the pasta water.
Let pasta cook one-two minutes in the sauce. Adjust seasoning if needed. Serve immediately.