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.
- 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.
- 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.