Wednesday, September 29, 2010

Recipe of the Week

cardiganista's Easy Chicken Tetrazzini 

This is a recipe I threw together last night when it was freezing, rainy and I was feeling meh - I didn't want to spend a long time "cooking" but I wanted something comforting and warm and casserole-like for the boyfriend and myself. It was loosely based on a couple of things I found online, but it's extremely versatile and is a very easy leftover/pantry meals for those nights you want comfort food without much work. I suppose you could also make it ahead, throw it in the fridge and bake it later - or freeze for a while and then bake. It also heats up great (better?) for lunches or dinners the next day. 

Cooked chicken (or turkey) - 1 or 2 cups depending on how much chicken you want
I used 1 package of those pre-cooked sliced breasts, rotisserie chicken leftovers would also be delicious, Thanksgiving turkey or any leftover chicken
Pasta - one package 
I used whole wheat spaghetti, but use whatever you have/like
1 can cream soup - mushroom or chicken is best
1 cup chicken broth
I used bouillon + water to equal a cup. If you don't have broth, any liquid would probably work even milk or water.
1/2 cup white wine
1 TBLS italian seasoning
My italian seasoning is a herb blend - use any herbs you have.
1 TSP seasoning salt
Or not, if you're watching sodium
3 TBLS cream cheese
1/2 cup-1 cup mozzarella cheese
1/2 medium onion
2 cloves garlic
olive oil
2 tomatoes
parmesan cheese to taste

1. Preheat oven to 350 degrees
2. In a large saucepan/skillet/pot, cook chopped onion and garlic in olive oil over medium heat for about 10 minutes or until translucent, making sure not to burn garlic.
3. When onion and garlic are cooked, add 1/2 cup white wine, stirring and cooking until slightly reduced, about 3 minutes.
4. In the meantime, prepare pasta according to directions on box, cooking for only about 2/3 of the suggested time, or until still quite firm
5. When wine mixture is reduced, add 1 can cream soup, 1 cup broth and chosen seasonings (italian + seasoning salt) to the mixture and stir until smooth. Cook over medium-high heat until bubbly.
6. Add mozzarella and cream cheese, cooking and stirring until cheese is melted and incorporated. 
7. Dice 2 tomatoes (or frozen/fresh/canned vegetables of your choosing) and add to soup and cheese mixture
8. Add bite size pieces of chicken to mixture, stir and remove from heat. Set aside until pasta is ready.
9. In a large baking dish, or in the pot you used for the mixture if its oven safe (like a Le Creuset or knock-off) combine pasta and chicken/veggie/soup mixture. 
10. Cover with foil/lid and bake for about 40 minutes in 350 degree oven. After 40 minutes, remove covering, sprinkle with parmesan if desired, and allow to brown. 

Serve with a green salad - we had caesar last night because I was planning tomato-based pasta at first, but a balsamic vinaigrette dressing would be great!

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