Sunday, October 18, 2009

Chicken Tetrazzini

3/4 lb Angel hair pasta
1 lb Chicken, cooked and shredded (or turkey)
2 T Olive Oil
2 t Garlic, minced
1/2 lb Sautéed mushrooms
1 Red Bell Pepper, chopped

2 c Chicken broth
3-4 Chicken bouillon cubes
Salt & pepper
2-3 T Flour
1 c Heavy cream (or 2 c sour cream)

Italian bread crumbs
Shredded Parmesan cheese
  1. Prepare pasta as directed on package and drain.
  2. Saute peppers and mushrooms with oil and garlic.
  3. For sauce, combine chicken broth, bouillon cubes, salt and pepper.
  4. Bring to boil. Mix a little broth with flour to make a paste. Slowly stir into remaining broth. Continue cooking and stirring until mixture thickens. Remove from heat and stir in cream or sour cream. Add mushrooms and peppers.
  5. Put pasta in large bowl. Stir in sauce and meat. Mix well.
  6. Pour mixture into 9 X 13 baking dish.
  7. Sprinkle liberally with Italian bread crumbs and Parmesan cheese over top.
  8. Bake at 350 degrees for 30 minutes or until lightly brown.
  9. Let dish set about 10 minutes before serving.
  10. Freezes well. Thaw and then bake.
Pasta $.50 (Meijer sale)
Chicken $2.00 (Meijer)
Mushrooms $1
Bell Pepper $.50 (Aldi's)
Broth $1 (Aldi's)
Heavy cream $1.50 (Costco)
Bread crumbs (free from leftover bread)
Parmesan cheese $1 (Aldi's)

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