Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Tetrazinni

Ingredients

1 Tbsp             Bacon grease (or canola oil)

1 cup               Onion, small dice

1 /2 cup           Bell pepper, small dice

1 /2 cup           Celery, small dice

2 tsp                Garlic, minced

1 /2 cup           Pimentos, diced and minced

1 tsp                Salt

2 tsp                Garlic, granulated

4 cups              Mushroom Béchamel Sauce

3 /4 cup           Sharp cheddar cheese, grated

1 /4 cup           Jack cheese, grated

1 /2 cup           Sour cream

1 Tbsp              Worcestershire sauce

3 cups              Cooked chicken, diced

1 lb                  Spaghetti

4 qts                Chicken broth

Instructions

Preheat oven to 350 degrees.

In a large skillet melt bacon grease over medium heat. Sauté onions, peppers, celery and garlic for 4-5 minutes. Add pimentos, salt, granulated garlic and cooked chicken. Cook three to four more minutes. Remove mixture from heat and transfer to a large mixing bowl. Add the mushroom béchamel sauce, sour cream, Worcestershire and cheeses. Mix well. Bring chicken broth to a boil in a large stockpot. Cook the spaghetti in broth for approximately 12 minutes. Drain spaghetti and transfer to the chicken mixture. Mix well and place into a buttered three-quart baking dish. Cover tightly with foil. Bake 40 minutes. Serve immediately.

Yield: 8-10 servings

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more