Who doesn’t love a good chicken pasta every now and then?

I could eat chicken and pasta every day of the week and never complain.

I was reading Betty Crockers book, “Lost recipes,” when I came across a recipe for chicken tetrazzini and well it seemed simple enough to make on a lazy day and it was quick really quick.

As per Betty Crockers book, this recipe was popular for many years and was named for the opera singer Luisa Tetrazzini.

Ingredients:

• 7 x ounces of spaghetti, broken into pieces.
• 32g x rama margarine.
• ¼ x cup cake flour.
• ½ x tsp salt.
• ¼ x tsp black pepper.
• 1 x cup chicken broth.
• 1 x cup whipping cream.
• 2 x tbsp. water.
• 800g x chicken fillet, cut into cubes.
• 1 x tin sliced mushrooms, drained.
• ½ x cup grated cheddar cheese.
• Parsley to garnish.

Method:

• Boil the spaghetti, drain and set aside.
• Gently fry the chicken pieces until lightly brown, drain on a paper towel and set aside.
• Melt the margarine in a sauce pan, add the flour, salt and pepper.
• Give it a good mix.
• Add the broth, water and cream and whisk while on the heat till well combined.
• Keep the sauce on the heat and whisk till it starts to get thick.
• Remove from the heat and add the mushrooms, give a nice stir and set aside.
• Mix the chicken cubes and he spaghetti together.
• Pour into an oven proof dish.
• Pour the sauce over the top.
• Sprinkle the grated cheese over the top.
• Pop into a pre-heated oven and bake at 180 degrees till the cheese is golden brown.
• Remove from the oven and garnish with chopped parsley.