Today was a really good day. I took some long overdue me time. I got a pedicure to rebel against the awful wind/oncoming snow, saw Lucas for a bit and killed some zombies, and then I went to have hot chocolate and good conversation with someone I've been meaning to hang out with since November.
Life is good.
Life is good.
So, I'm going to post the Chicken Tetrazzini recipe, I originally got it from Betty Crocker but I altered it quite a bit and made it my own. Which means, it's better. -wink-
Num num num.
Don't you just love candid eating shots?
Chicken Tetrazzini
1 package of spaghetti or angel hair pasta, broken up into thirds
1/4 cup all purpose flour
1/4 cup of butter
1 cup whipping (heavy) cream
2 cups cooked cubed chicken
1 cup chicken broth
1/4 teaspoon pper
1/2 teaspoon salt
1/2 cup grated parmesan cheese
Heat oven to 350. Cook and drain your spaghetti. Meanwhile, in a pan melt butter over low heat. Stir in flour, salt and pepper. Cook, until smooth and bubbly, remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly for about one minute. Stir spaghetti and chicken into sauce. Pour mixture into an ungreased 2-quart casserole dish. Sprinkle with parmesan cheese. Bake uncovered for about 30 minutes or bubbly.
Serves around 6.
Tetrazzini of any kind needs champagne. Champagne binds to the breadcrumbs or flour or whatever you choose to use as your crust and sweetens it while putting a slight bite on your tongue.
ReplyDeleteTry throwing some in next time, you'll like it.
<3