I have not written up a recipe for a while and I guess it is time to do so. With the summer flu I have and the exhaustion I feel all over my body, I guess my mind could not drift to anywhere but comfort food. Pasta always has that effect on people, it is very easy to accomplish a nice flavorful dish and enjoy it and feel satisfied but imagine adding cream and chicken to the mix, I guess you would get Chicken Creamy Tetrazzini.
To Make This Dish You Need:
– 1 Tbsp Butter
– 1 Cup Fine Chopped Onions
– 2 Packet Of Fresh Mushrooms Sliced
– 2/3 Cup Flour
– 1 Liter Chicken Stock
– 2 Cups Grated Parmesan Cheese
– 1/2 Cup Cooking Cream
– 500 Grams Thin Pasta
– 4 Cups Of Grilled Cubes Chicken Breast
– 1/2 Cup Mozzarella Cheese
– 1 Tsp Black Pepper
– Salt To Your Liking
You start by cooking your pasta a bit harder than “al dente” (keeping it a bit hard so as not to go really soft on the second round of cooking) drain and wash up with cold water to prevent it from sticking together.
Toss your mushrooms and onions in a sauce pan with the butter and after a few minuets you can add the flour and while you are still stirring you need to start pouring the chicken stock till it forms a thick sauce. Take your pasta, chicken, cream and 1 cup of the Parmesan cheese adding them to the sauce, mixing them and then pour the mixture with a sprinkle of salt and pepper to the baking pan ready.
It needs to be baked in the oven at 350 degrees for around 20 minuets before you take it out sprinkle more cheese on top and grill it to get the tasty golden color that everyone enjoys. Of course you should let it sit a few minuets prior to serving in order for it to be not too piping hot.
Loving Wishes To All
PS: The photos are not mine, I shall replace them with mine soon as they are ready.