Monday at church, my wonderful husband and I cooked a delicious (if I do say so myself) meal for a group of members that call themselves, "The Live Wires". It's a regular catering gig that we very much enjoy because the people are so fun and their programs are so interesting. This past week they had a speaker come in and do a presentation called, "A Picture and A Poem". She had done a series of design pieces based on her interpretation of some of the works of Emily Dickinson. It was fascinating! (Getting to watch the presentations is always a plus in my book!)
Anyway, we always try to make something comforting for the folks; so this time we chose, Chicken Tetrazzini and Roast Sweet potatoes as a side. (We also made a nice green salad with a light vinaigrette and had cake for dessert.)
This recipe is so versatile, you can literally add whatever vegetables you like to it.
The first thing we did was boil our chicken tenders until just cooked through. We seasoned the chicken with pepper and Lawry's Seasoned salt, then we shredded them. (The recipe actually calls for you to saute the chicken, and we do that at home, but when cooking for a large crowd, it's easier and faster to boil.)
Then I sauteed diced onions, diced red bell peppers and a whole bunch of sliced mushrooms in butter and a little olive oil. I also added fresh thyme, freshly minced Italian parsley, Italian seasoning, seasoned salt and a lot of pepper. Once the veggies were just beginning to soften, I added frozen peas to the mix (because I love them.) At this point, I added a little more butter and then (not pictured) my flour. Once the flour has been added, I stir constantly for about two minutes to allow the flower to cook down, then I start adding my chicken stock.
This is what it starts to look like. Yummy deliciousness! Here, I re-season and taste. If it's good, then I add in the chicken.
Once the chicken is added, combine with the fettuccine, stir to combine!
Then add the parsley, cheese, bread crumb, butter, seasonings mixture.
Bake and Enjoy!
This is Charlie working on the Roasted Sweet Potatoes!
These are simple to prepare. Simply peel them; chop them into bite-sized pieces; coat with olive oil and salt and pepper; pop in a 400 degree oven for 30 minutes (turn once at 15 minutes). When I serve them, I add more salt and pepper and (optional) a drizzle of pure honey.
See ya next week!!