CATHYS CHICKEN TETRAZZINI
I think this is a good way to stretch a buck. It makes a big casserole pan and leftovers can be frozen. I usually save those in freezer bags for when Im not home this way I know my husband has a healthy and home cooked meal.
Provided by Cathy LaFay
Categories Pasta
Number Of Ingredients 11
Steps:
- 1. In a small sauce pan poach your chicken, add water and put on the stove bring to a boil and then let it simmer for about 30 mins. (I got busy so mine was on for about an hour) Cool in broth. Skim the foam off the top.
- 2. In another pot add water for your spaghetti. While waiting for water to come to a boil break spaghetti into 1 inch pieces. Cook pasta according to package and drain when pasta is cooked add some butter. (I put the spaghetti into the baking dish Im going to use . This way I can sautee the veggies in the same pot I just cooked the spaghetti in and saves on clean up) You can salt your pasta water...
- 3. Add some olive oil to your pot and add onions sautee til golden add celery and then add mushrooms. Stir well. When the mushrooms are cooked thru (about 5 mins) add the garlic stir it in and sautee for a few mins.
- 4. Add 2 tablespoons of flour to your veggies stir it in until it all dissolves then add the sherry and chicken broth (use the broth that you poached the chicken in)bring to a boil until broth thickens.
- 5. When the broth thickens up add your pasta to the sauce and mix well. Put back into your baking dish top with some grated cheese and bake @ 350 until top gets lightly browned.
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