Thursday, December 2, 2010
We tried out a chicken tetrazzini dish today. Traditionally, I think you can use any kind of poultry or fowl in this dish. Turkey would be great during this season of Thanksgiving when I'm sure you have plenty of leftovers. Canned tuna or salmon would be fine as well.
As with any dishes you cook on the stove, experiment. Measurements don't have to be exact when you are cooking, unlike when you are baking. That's why a lot of my measurements range in the volume to use. So if you want something hotter, throw in the cayenne or the hot pepper flakes. If you aren't a mushroom person, leave them out! If you like a little Italian, use garlic and onion sauteed in olive oil. A little tip --always write down in your cookbook what you did so you remember to do it next time.
12 oz of pasta, cooked and drained
1/2 c butter
onion and garlic to your taste (we use quite a bit, like a whole onion and 1/4 c garlic)
mushrooms (from 2 - 3 cups)
2 T flour
1 c milk
1/4 - 1/2 c sour cream
1 c chicken broth
2 -3 c cooked, chopped chicken
3/4 c - 1 c grated cheddar, Parmesan or Swiss cheese (or some combination of all 3)
to taste - garlic, salt, pepper, nutmeg and parsley ( we like cilantro)
Saute the onion, garlic and mushrooms in the butter. Add the flour, cook for 1 minute, then add the milk. Let it begin to thicken, cooking several minutes, then add in the sour cream. Add the pasta.
ingredients to season to your liking.
Bake at 350 until heated through. The dish doesn't need baked, everything is essentially done in it, so it's not necessary to cook long.
It looks (and tastes!) good plated up.