Thursday, April 12, 2012

In the Kitchen with Jason: Chicken Tetrazzini

We found the original recipe in an Every Day Food magazine {the recipe we're sharing today has been adapted to fit our family's tastes}. It was listed as a meal that could be made for less than $10. The magazine claimed $2.49 a serving.

Ingredients
  • 16 oz. uncooked linguine pasta, broken in half
  • 1 skinless, boneless, chicken breast, chopped into 1/2 inch cubes
  • Kosher salt
  • Ground black pepper
  • 6 Tbsp butter
  • 8 oz. mushrooms, quartered
  • 1/2 tsp thyme
  • 3 Tbsp flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 cups frozen peas and carrots
Directions
  • Preheat oven to 400 degrees.
  • Cook the linguine according to the package directions.
  • Season the chicken with salt and pepper.
  • In a large oven safe skillet, heat 1 Tbsp butter over medium-high heat.
  • Add the chicken and cook for about 3 minutes until cocked through.
  • Transfer the chicken to a bowl and set aside.
  • In the same skillet, add 2 Tbsp butter, stirring constantly.
  • Once the butter is melted add the mushrooms and thyme.
  • Cook for about 4 minutes and transfer the mushrooms to the same bowl as the chicken and set aside again.
  • Melt the remaining butter in the same skillet.
  • Whisk in the flour and continue whisking for 1 minute.
  • Add the milk and chicken broth to the butter and flour mixture.
  • Bring the mixture to a boil and cook for another 4 minutes.
  • Stir in 1/2 cup of the cheese and the frozen vegetables.
  • Return the chicken, mushrooms to the skillet and mix in the pasta as well.
  • Mix it all together and sprinkle the remaining cheese over it.
  • Put the skillet into the oven and bake for 12 minutes.
There looks like a lot of stuff to do, but the recipe is actually really easy to make. The recipe suggested that you can freeze it instead of eating it right away. You just need to wrap it in plastic or in foil. It can stay frozen for two weeks. When you reheat it, put it back into the pan you made it in, cover it with foil and bake it for 30 minutes at 400 degrees. Remove the foil and bake it for 15 more minutes.

Please enjoy!

-Chef Jason

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