We love our greaseless Chicken Tetrazzini; its delicious comfort food made easy and packed full of flavor.
You couldn’t ask for a more perfect hearty meal for the weekend just add a salad and you have a quick and scrumptious dinner. You will also have enough leftovers for a hot lunch to take to work later in the week. We think this is a double score and all your co workers will be asking for your yummy recipe.
To add a little variety to your greaseless chicken tetrazzini you could serve over rice, egg noodles or other pasta. This is one of those dishes you can get creative with without spoiling the wonderful flavor. To add additional layers of flavor you could add in 1 teaspoon of fresh chopped tyme or a 1/4 cup of cream cheese. For a really fun and delicious twist and to add a bit of crunch to this dish you could add in pan toasted slivered almonds. Whatever you decide to do, remember you are the chef so have fun.
Our chicken tetrazzini is generous enough for a complete second go round as well. Just wrap it up and pop it in the freezer for one of those busy weeknights when you have had a killer day at work and all you can think about is getting home, propping your feet up and watching your favorite episode on TV.
All you need to do to prepare this dish for the freezer is a few simple steps. Transfer pasta to a freezer safe dish and cover with the chicken tetrazzini mixture. Cover dish tightly with foil. This will keep up to 3 months.
To cook simply empty entire contents into a 2 quart sauce pan add lid with Redy-cook valve closed and cook on medium low heat for about 20-25 minutes or until heated completely through. Remove from heat and add additional fresh grated parmesan cheese.
3- or 4-Quart Saucepan • 6-Quart Dutch Oven with Cover
- 8 ounces uncooked small orecchiette pasta shells
- 3 boneless skinless chicken breasts
- 1 ½ cups frozen peas
- 8 ounces mushrooms, chopped
- ½ cup chopped celery
- ½ cup chopped onion
- 1 tablespoon butter, melted
- 1 tablespoon minced garlic
- ½ cup 1% milk
- 1 (10-ounce) can cream of chicken soup
- ¾ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons minced parsley
Cook pasta in the 4 quart saucepan using the package directions; drain water and keep warm.
Preheat the Dutch oven over medium heat. Cut the chicken into small bite size pieces. When water droplets bead up and dance around you are ready to add your chicken. Add the chicken to the Dutch oven and sauté until brown; the chicken will stick to the skillet at first but will release juices and loosen as it cooks.
Add the mushrooms, peas, celery, onion, garlic and butter, sauté until the onion is translucent.
Reduce the heat to low and add the milk, soup, cheese, salt and pepper; mix well. Cover and leave the Redy-cook valve closed. Simmer for 10 to 12 minutes or until done to taste. Serve over the pasta; sprinkle with the parsley.
YIELD: 6 SERVINGS
Life is Delicious!