This hearty casserole of diced chicken, pasta and vegetables is baked in a creamy cheese sauce.
Don’t let the Italian name fool you, this dish was actually invented by Ernest Arbogast, chef at the Palace Hotel in San Francisco in honour of a famous opera star. At the height of her career as a sellout draw at opera houses wherever she performed, soprano Luisa Tetrazzini found herself in legal difficulties and blocked from performing under terms of a contract in New York. She declared, “I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free.” And so it was, on Christmas Eve 1910, Tetrazzini serenaded an estimated three-hundred thousand San Franciscans on Market Street under clear skies. The performance was legendary, and this dish was named in her honour.
- 12 oz uncooked penne pasta
- 1 cup broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion diced
- ½ red pepper diced
- 1 cup sliced mushroom
- 3 cups cooked chicken breast cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 1½ cup milk
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- ½ tsp thyme
- 1 cup grated mozzarella cheese
- 1 tbsp fresh chopped parsley
Preheat oven to 400 F.
Spray a 13×9 inch (3 quart) glass baking dish with non-stick cooking spray.
Bring water to a boil in a large pot and add the pasta, broccoli and peas. Cook until pasta is tender (about 10 minutes), drain in a colander.
Meanwhile, sauté the onions, red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
Stir in the condensed soup and gradually stir in the milk and broth.
Add the pasta, chicken, thyme, cheese and soup mixture to the baking dish and stir well.
Top with the mozzarella cheese and bake uncovered for 30 minutes.
Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmesan cheese