Chicken Tetrazzini with Smoked Gouda and Asparagus
50% authentic · American Fusion
A creative twist on Chicken Tetrazzini, incorporating the smoky depth of Gouda cheese and the fresh crunch of asparagus for a modern take.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Penne pasta12 oz
- Chicken breast, cooked and diced3 cups
- Asparagus, cut into 1-inch pieces1 lb
- Butter1/4 cup
- All-purpose flour1/4 cup
- Chicken broth2 cups
- Heavy cream1.5 cups
- Smoked Gouda cheese, shredded1.5 cups
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
- Panko breadcrumbs1/2 cup
- Olive oil1 tbsp
Steps
- 1
Preheat oven to 375°F (190°C). Cook penne pasta according to package directions; drain.
- 2
Blanch asparagus pieces in boiling water for 2 minutes; drain and rinse with cold water.
- 3
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- 4
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
- 5
Stir in diced chicken, blanched asparagus, 1 cup of smoked Gouda cheese, lemon zest, salt, and pepper. Mix well.
- 6
Add the drained penne pasta to the sauce and toss to coat. Pour into a greased 9x13 inch baking dish.
- 7
In a small bowl, combine panko breadcrumbs, remaining 1/2 cup smoked Gouda cheese, and olive oil. Sprinkle evenly over the pasta mixture.
- 8
Bake for 25-30 minutes, or until bubbly and lightly browned.
