Wednesday, September 17, 2008

Chicken Tetrazzini




I love my new ward cookbook and it's been fun to sample a few new recipes from it as well. I wasn't in the mood to go to the grocery store today and was looking for something to make that I already had everything of, and it ended up being super tasty- love it when that happens!!
My mom even said this is a dish that would be good to take to someone (i.e. new mom, sick neighbor, etc.)

CHICKEN TETRAZZINI
1/4 c. butter
1/4 c. + 1 T. flour
1/2 tsp. salt
1/2 tsp. pepper
garlic (powder or fresh cloves) to taste
1 T. italian seasoning
1 can chicken broth
1 can 2% evaporated milk
bowtie pasta (I used about 3/4 of a 12 oz. pkg.)
2 c. chicken breasts, cooked and cubed
1/2 c. grated parmesan cheese

Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to a boil stirring constantly. Boil for 1 minute. Stir in cooked pasta and chicken. Pour into 9x13 pan (or similar dish). Sprinkle w/ parmesan cheese. Bake uncovered for 30 min @ 350 degrees.

The original recipe said you can use whipping cream or half & half, but I didn't have either of those, plus they seem SO heavy and fattening, so I opted for the evaporated milk and it's an AWESOME substitute! I also added in the garlic and italian seasoning... it only had salt & pepper, but I thought it could use a little more flavor and I think it helped.

4 comments:

Jill said...

Hi I am new to your blog and I love it. So many great ideas.

That looks so good and easy!!
I am going to make this for dinner this week, I am sure my family will love it.

Amy said...

I left you an award on my blog.

thesistersdish.blogspot.com

*We're Unplugged* said...

I stumbled upon your blog and thought this recipe sounded tasty. My husband, son and I all had seconds. It was quick, easy and I had all the ingredients in my cupboard. I loved it!
Traci

Dave and Amy said...

I made this last night... so yummy!!!