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Chicken tetrazzini is a classic, comforting dish of chicken, noodles, and mushrooms, all baked in a rich cream sauce. We’re swapping in little tubes of ditali pasta and using rehydrated mushrooms for a layer of delicious earthiness.

Ethan Mick

with Brussels Sprouts

Chicken Tetrazzini

Chopped Chicken Breast

Ditali Pasta

Garlic

Scallions

Cream

Asiago Cheese

Brussels Sprouts

Quark Cheese

Dried Mushrooms

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

Ingredients

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the **mushrooms** and **1/2 cup of hot water**; let stand at least 10 minutes. Cut off and discard the ends of the **Brussels sprouts**; halve lengthwise, then thinly slice crosswise. Peel and roughly chop the **garlic**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Grate the **asiago cheese** on the large side of a box grater.

Prepare the ingredients & rehydrate the mushrooms:

Add the **pasta** to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/4 cup of the pasta cooking water**, drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, drain the **rehydrated mushrooms**. Transfer to a cutting board and roughly chop. Set aside. Pat the **chicken** dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

Chop the mushrooms & start the chicken:

Add the **sliced Brussels sprouts** to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the **chopped mushrooms** **and garlic**, **Italian seasoning**, and **sliced white bottoms of the scallions**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat.

Finish the chicken:

To the pot of **cooked pasta**, add the **finished chicken**, **cream** (shaking the bottle before opening), **quark cheese**, **half the grated asiago cheese**, and the **reserved pasta cooking water**; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a baking dish and evenly top with the **remaining** **grated asiago cheese**. Season with salt and pepper.

Assemble the casserole:

Bake the **casserole** 4 to 6 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the baked casserole with the **sliced green tops of the scallions**. Enjoy!