So, somehow my blog post got deleted for this recipe and I have no idea how. Instead of trying to remember all the clever & witty things I wrote, I will just post the recipe... ;)
Spinach Artichoke Chicken Tetrazzini:
- 1 pound spaghetti
- 12 ounces sliced mushrooms
- 1/2 pound bacon
- 1 (14 ounce) can quartered artichoke hearts
- 1 cup chopped spinach
- 6 cloves fresh garlic, minced
- 1 cup chicken stock
- 1-1/2 cups heavy whipping cream
- 1 (8 ounce) package cream cheese
- 1-1/2 cups shredded parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup bread crumbs
- 1 tbsp butter, melted
- 1/4 cup shredded parmesan cheese
- 2 large boneless, skinless chicken breasts, cooked
Preheat oven to 400 degrees.
Bring water to a boil in a large pot.
Meanwhile, In a large skillet, fry bacon until crisp. Reserve bacon grease, crumble bacon and set aside.
Cook pasta to "al dente" according to package directions.
In a dutch oven, over medium heat, place reserved bacon grease, garlic and mushrooms. Cook for 5-6 minutes, or until mushrooms are golden and soft. Add artichoke hearts and spinach, cook for 2-3 minutes, then add chicken stock and cook for additional 5-6 minutes, or until reduced by about half. Break cream cheese into smaller chunks and place into mixture. Whisk to combine. Add whipping cream, 1-1/2 cups parmesan cheese, salt and pepper. Cook for 5-6 minutes, or until mixture has thickened nicely. Taste and adjust seasoning as needed. Mix in bacon, chicken and cooked spaghetti.
Place mixture in a large (4 quart) baking dish. Toss melted butter, bread crumbs and 1/4 cup parmesan in a small bowl and sprinkle over the top.
Bake in preheated oven for 15-20 minutes, or until pasta is bubbly and breadcrumb mixture is golden brown and crispy.
Remove from oven and serve with some delicious crusty bread and a green salad. Enjoy!