Friday, January 28, 2011

Chicken Tetrazzini on a Cold Night

How about this weather we are getting and the icicles it makes??? These falling icicles can be hazardous. Frigid temperatures have the upper United States frozen. Just up in Maine, it is a reported 35 degrees below. Has me shivering......I don't enjoy it when it is super cold outside, that makes heating my house all the more expensive.

So for dinner, I thought I would make this favorite winter meal. You can add peas or broccoli even! And if you want to bypass the making of the white sauce, you can pick up a couple of jars of Low-Fat Alfredo Sauce by RAGU in your favorite supermarket. That's just a suggestion for my friends who like to cook the easiest way possible...LOL

Chicken Tetrazzini

INGREDIENTS
1/2 tablespoon of butter
1/2 cup of finely chopped onion
1/2 teaspoon of freshly ground black pepper
1 teaspoon of salt
2 cups of sliced crimini mushrooms
1/4 cup of port wine or sherry
1/3 cup of flour
2 3/4 cup of chicken broth
1 1/4 cups of grated fresh Parmesan cheese, divided
1/4 cup (2 ounces) of cream cheese
3 cups of hot cooked linguine (about 1/2 pound of uncooked pasta)
1/2 cup peas , frozen is fine
2 cups of chopped cooked chicken breast (about 3/4 pound)
1 tablespoon of bread crumbs

DIRECTIONS
** Preheat oven to 350F.

**Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add port; cook 1 minute.

** Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

** Add 1 cup of Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta , peas, and chicken, and fold until blended.

**Pour the pasta mixture into an 8-inch-square baking dish coated with cooking spray.

** Combine breadcrumbs and 1/4 cup Parmesan cheese; sprinkle evenly over pasta mixture.

** Bake at 350F for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

Note: You could skip the making of the cream sauce and substitute with Low-Fat Alfredo Sauce (2 cups)

1 Others Say::

suburbangrandma said...

Yum...your recipe for Chicken Tetrazzini sounds great. I am saving it in my recipes to try, since it is little different from my Turkey Tetrazzini recipe:
http://suburbangrandma.com/saving-money/turkey-or-chicken-tetrazzii-recipe/

Those are some serious icicles!!!! This means that the attic needs more insulation.