cathys chicken tetrazzini
(1 rating)
I think this is a good way to stretch a buck. It makes a big casserole pan and leftovers can be frozen. I usually save those in freezer bags for when Im not home this way I know my husband has a healthy and home cooked meal.
(1 rating)
yield
4 -8
method
Bake
Ingredients For cathys chicken tetrazzini
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4chicken thighs or breasts (or a combo of both)
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1 pkgmushrooms, fresh
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1 lbspaghetti, or angel hair pasta
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3 Tbspbutter
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2 Tbspflour (i used arrowroot)
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1/4 cdry sherry
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3 cchicken broth, unsalted
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1 cancream of mushroom soup, fat-free
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1 lgonion
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3 clovegarlic
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2 lgcelery stalks
How To Make cathys chicken tetrazzini
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1In a small sauce pan poach your chicken, add water and put on the stove bring to a boil and then let it simmer for about 30 mins. (I got busy so mine was on for about an hour) Cool in broth. Skim the foam off the top.
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2In another pot add water for your spaghetti. While waiting for water to come to a boil break spaghetti into 1 inch pieces. Cook pasta according to package and drain when pasta is cooked add some butter. (I put the spaghetti into the baking dish Im going to use . This way I can sautee the veggies in the same pot I just cooked the spaghetti in and saves on clean up) You can salt your pasta water...
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3Add some olive oil to your pot and add onions sautee til golden add celery and then add mushrooms. Stir well. When the mushrooms are cooked thru (about 5 mins) add the garlic stir it in and sautee for a few mins.
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4Add 2 tablespoons of flour to your veggies stir it in until it all dissolves then add the sherry and chicken broth (use the broth that you poached the chicken in)bring to a boil until broth thickens.
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5When the broth thickens up add your pasta to the sauce and mix well. Put back into your baking dish top with some grated cheese and bake @ 350 until top gets lightly browned.
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