Bobbe's Chicken Tetrazzini Comfort!


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!




Ingredients


Directions:

Preheat the oven to 450 degrees.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. 
Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. (Season with part of the fresh herbs and part of the dried-to taste). Add the onion, garlic, red peppers and thyme, and saute until the onion is translucent, about 8 minutes. Once this is cooked through, add the peas and cook until the peas are a little warm. 
Drop in 1 more tablespoons butter in the same pan over medium-low heat. Add the flour and stir for 2 minutes. Whisk in the milk, cream, broth, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Simmer, uncovered, until the sauce thickens slightly, stirring often, about 10 minutes. Add more herbs! (I season the entire time I am cooking.) 
CHEATER VERSION of the ABOVE: Skip that step and use a couple of cans of cream of chicken soup and a small container of sour cream with a little prepared chicken broth. Let's face it, sometimes you don't have TIME for all that.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese, fresh parsley, fresh thyme, dried Italian herbs and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake,covered, about 20 minutes. Then uncover and bake 10 minutes more or until the sauce is bubbly and the crust has formed.
Sprinkle MORE pretty parsley over the top and serve!

This is Charlie working on the Roasted Sweet Potatoes!


Finished Product!

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!!

Love,
Bobbe












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