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Serves
4 to6 (can easily be doubled)
Author Notes
Denny Deluca was a restauranteur in the northern suburbs of Detroit some years back. His restaurant, Deluca's, was a family oriented American-Italian place serving pasta, pizza, steaks, chops etc. My mom fell in love with his Chicken Tetrazzini and eventually was able to get him to give her a cryptic recipe for it which I still have, written on the back of a paper placemat. His recipe called for a whole skinned and boned chicken cut up in pieces and skin and bones used to make stock. I've taken the liberty of using leftover turkey or chicken, leftover ham and a few stray mushrooms to make a quicker, simpler version. —inpatskitchen
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Ingredients
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8 tablespoons
butter (one stick)
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4 cups
bite size pieces of cooked turkey or chicken
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4 tablespoons
instant flour (Wondra)
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1 cup
diced onion
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2
cloves garlic, minced
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1/2 cup
finely diced ham
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2 cups
sliced mushrooms
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8 ounces
tomato sauce (your favorite)
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1/2 cup
dry Sherry
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1 teaspoon
black pepper
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1/2 teaspoon
salt
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1/2 cup
chopped parsley plus more for garnish
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3 cups
chicken or turkey broth
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1/2 cup
grated Romano cheese plus more for serving
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1 pound
pasta such as fettucini or linguini which has been preferably cooked in chicken broth but water is ok
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Save a little pasta water if needed
Directions
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Place the poultry pieces in a plastic or small paper bag with the instant flour and shake to coat the pieces.
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In a large saute pan, melt the butter, add the poultry and saute for a few minutes. Add the onion, garlic and mushrooms, cook another minute, then add the Sherry.
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Continue to cook another couple of minutes, then add the ham and tomato sauce.
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Stir in the parsley and broth and simmer until the mixture thickens a bit.
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Stir in the cheese and pour the mixture over the cooked pasta. Stir it around, adding more pasta cooking liquid if necessary. Garnish with more cheese and parsley.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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