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