Belgian Chicken Tetrazzini

Ingredients

In this adaptation of Tetrazzini to Belgian cuisine, we incorporate Belgian flavors and ingredients to create a unique twist. The creamy sauce is infused with nutmeg, a spice commonly used in Belgian cuisine, which adds a subtle earthy taste. Additionally, we use local Belgian mushrooms to enhance the flavor profile of the dish. These modifications give the dish a distinct Belgian touch while still maintaining the essence of the original Tetrazzini. We alse have the original recipe for Tetrazzini, so you can check it out.

• 300g (10.5 oz) chicken breast, cooked and shredded 300g (10.5 oz) chicken breast, cooked and shredded
• 250g (8.8 oz) pasta (such as fettuccine or tagliatelle) 250g (8.8 oz) pasta (such as fettuccine or tagliatelle)
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 50g (1/2 cup) grated Gouda cheese 50g (1/2 cup) grated Gouda cheese
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 28g (total), 16g (saturated)
• Carbohydrates: 42g (total), 4g (sugars)
• Protein: 28g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
4. 4.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for a minute to remove the raw flour taste.
5. 5.
   Slowly pour in the heavy cream while stirring continuously to avoid lumps. Cook until the sauce thickens.
6. 6.
   Add the shredded chicken to the skillet and season with salt, pepper, and nutmeg. Stir well to combine.
7. 7.
   Add the cooked pasta to the skillet and toss until the pasta is coated evenly with the sauce.
8. 8.
   Sprinkle the grated Gouda cheese over the top and cover the skillet. Let it cook for a few minutes until the cheese melts.
9. 9.
   Remove from heat and garnish with fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is cooked thoroughly before shredding to maintain its tenderness.
• Mushrooms — Use fresh Belgian mushrooms like cremini or button mushrooms for an authentic flavor.
• Nutmeg — Use freshly grated nutmeg for the best aroma and taste.
• Gouda cheese — Opt for aged Gouda cheese for a stronger and nuttier flavor.
• Pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• To add a touch of sweetness, you can caramelize the onions before adding the mushrooms.
• For a richer flavor, substitute half of the heavy cream with chicken broth.
• Experiment with different types of Belgian cheese, such as Brugge Dentelle or Chimay, for a unique twist.
• Add a splash of white wine to the sauce for extra depth of flavor.
• To make it more indulgent, top the dish with crispy bacon bits before serving.

Serving advice

Serve the Belgian Chicken Tetrazzini hot, garnished with fresh parsley. Accompany it with a side salad or crusty bread to complete the meal.

Presentation advice

Present the Belgian Chicken Tetrazzini in a shallow serving dish, allowing the creamy sauce and pasta to be the star. Sprinkle some additional grated Gouda cheese and parsley on top for an appealing touch.