Spicy chicken tetrazzini is made with leftover smoked chicken and roasted green chile. Turkey could easily be used in place of chicken.
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Start the water for the pasta. Add 1 tsp. salt. Once water comes to a boil, add the pasta and cook under al dente.
When the oil is hot, add the onion, peppers, and celery. Saute’ for about 4 minutes, then add the mushrooms and garlic.
Add the oregano, salt and pepper.
Add the cooked pasta. Using tongs or a forked pasta spoon, incorporate the pasta into the vegetable and chicken mixture. Once all is fully incorporated, spread the pasta evenly in the dish. If possible, clean the side of the pot to make cleanup easier.
Top the pasta mixture with the bread crumbs. Drizzle with garlic or chile infused olive oil if desired.
Chicken or turkey – Either one works. Use whatever cooked poultry you have: canned, rotisserie, smoked, poached, grilled, or skillet fried.
Green Chile – If you don’t have roasted chile, then just sauté a poblano, Anaheim, or other chile pepper with the onion and bell pepper. The amount you use is dependent on how hot the chile is and how spicy you want the dish. I would recommend a medium to medium low spice on this dish so don’t overpower the other flavors and so you can add enough of the chile to actually taste it.
Bread Crumbs – You know those heels of bread that sometimes go unused and get stale? They make great bread crumbs. I usually use one heel and another slice of stale bread. If your bread isn’t stale enough to crumble, put it in the toaster and toast lightly. Remove and let cool while you prepare the dish. By the time you get ready to add the bread crumbs, the bread should crumble quite nicely.
Recipe author: MJ of MJ's Kitchen