Monday, December 5, 2011

Chicken tetrazzini

I roasted a chicken recently, and as usual, the meat turned out to be too much for two people. This recipe is a simple way to diversify the breast meat...not my favorite cut.

1 pound roasted chicken breast
1 pound spaghetti
0.5 cup sour cream
0.25 cup heavy cream
3 cups chicken broth
10 oz sweet green peas
8 oz cheddar cheese
1/3 cup flour
2 tbsp olive oil
2 tbsp butter
10 oz mushrooms
0.5 cup white wine
8 oz bacon
1/3 cup breadcrumbs
3 cloves garlic
1 tsp black pepper
0.5 tsp paprika
0.25 tsp cayenne
0.5 tsp oregano

Grate the cheddar. Dice the chicken. Mince the garlic. Slice the mushrooms into thick slices. Cook the bacon and crumble.

To a large saucepan add the butter and olive oil. Heat until hot and add the garlic. Cook for 30 seconds. Add the mushrooms and cook for about 5 minutes. Add the white wine and the spices (paprika, black pepper, cayenne, oregano). Continue cooking until wine is completely reduced.

Add the flour and brown. Stir in the cold stock in small portions. Add in the cream, chicken, bacon, green peas and the sour cream. Cook for 15 minutes. Fold in two thirds of the grated cheese.

Cook the pasta al dente. Mix with the sauce. Distribute into a large lasagne dish. Sprinkle with breadcrumbs and the remaining cheese. Bake at 350F until top is browned and pasta is bubbly. Serve.

This turned out to be much tastier on the second day, upon reheating. Highly unusual for spaghetti dishes...

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