Thursday, January 14, 2010

Chicken Tetrazzini in my new Dutch Oven

Chicken Tetrazzini

3 tablespoons butter or olive oil
2 cups chicken
1/2 lb. mushrooms chopped
1 onion, diced
3 cloves garlic, minced
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups milk
salt and pepper, to taste

1/2 lb. pasta or noodles
1/2 tsp thyme
1 tsp oregano
(maybe some Italian herb mix instead)

cheese, for topping

Melt butter in a heavy pan which can be used on the stove or in the oven. Add onions, garlic, chicken and mushrooms. sauté over high heat. Reduce heat Sauté for 2 minutes. Sprinkle mixture with flour; slowly stir in broth, whisking quickly to avoid lumps.
Add milk to the chicken broth and bring to a boil, stirring constantly. Reduce heat to low and let simmer for 5 minutes.
Bring a large pot of water to a boil; put pasta or noodles into boiling water and cook for only half the amount of time specified in the package directions.
Transfer the half-cooked pasta or noodles, while still hot, to the pan with the chicken and broth. Combine well and top with any kind of cheese. Mozzarella, provolone, Swiss, Parmesan, Monterey Jack cheese all work well for different variations.
Bake in a 350°F oven for 35-45 minutes. Cover with foil and reduce heat if top begins to brown too quickly.,1839,143160-238207,00.html (edited)

Next time I'll add some frozen peas

1 comment:

  1. Mmm, that sounds awesome! definitely trying that. Yay for new cookware - looks great!!