The Hendersons       Our Food and Cooking

    

Poultry


Chicken Tettrazini

This is an old family favorite.  We use either chicken or turkey.  We're not sure where we found this recipe, but we prepare it frequently.

 

Servings: 4

Preparation Time: 10 minutes

Start to finish: 30 minutes

Notes: The leftover meat from a roasted free range chicken is great in this dish. Cut into bite sized pieces. Use small shells. Makes great leftovers, but avoid letting the sauce get too thick.

Serving Ideas: Serve with a veg such as peas.

 

1/4 cup butter

1/4 cup flour

1 pinch salt

1 pinch pepper

1 cup milk, 1% lowfat

 

1 cup chicken broth, fat free, low sodium

1 can mushroom pieces, drained

2 cups chicken, skinless meat, 75% light, cubed

1 cup shell pasta

1/4 cup parmesan cheese, shredded

 

Bring about 3 cups of water to a boil in a covered pot and add the shells and stir. While the shells are cooking, prepare the other ingredients.

Melt the butter in a large pan over low heat and slowly stir in the flour making a paste.

Combine the milk and chicken broth and slowly stir it in, a little at a time, dissolving the paste. Add salt and pepper to taste.

Add chicken and mushrooms and raise heat to low boiling point to thicken the sauce. When the sauce reaches the desired consistency, turn off the heat. Don't let the sauce get too thick, as it will thicken more when the pasta is added.

Turn on the broiler in the oven.

When the pasta is al dente, drain it and stir it in.

Sprinkle the cheese over the top and place the pan under the broiler.

When the cheese is melted and golden, remove and serve.