DiorGirl
05-28-2009, 09:20 AM
This is not my best tetrazzini recipe, but this one works when I am in a rush. i do the prep work the night before. i prepped it last night and i will cook it tonight.
prep this ahead of time:
Linguine w peas and parsley-cooked ahead
5 chicken breasts, cooked and cubed and seasoned
1 pound white mushrooms, sliced Sauted for about 10-12 minutes. Then throw 1 onion and 4-5 cloves garllic and continue to saute
Mix with chicken
Normally I would make a creamy sauce, but for this quick easy recipe I substitute
2 cans of condensed cream of chicken soup,
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
the night you are ready to cook it:
Transfer the pasta mixture to a dish. Stir the cheese (1/2 cup reduced fat cheddar OR 1 cup parmesian)and 1/4 cup breadcrumbs over the pasta. Dot with 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes
prep this ahead of time:
Linguine w peas and parsley-cooked ahead
5 chicken breasts, cooked and cubed and seasoned
1 pound white mushrooms, sliced Sauted for about 10-12 minutes. Then throw 1 onion and 4-5 cloves garllic and continue to saute
Mix with chicken
Normally I would make a creamy sauce, but for this quick easy recipe I substitute
2 cans of condensed cream of chicken soup,
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
the night you are ready to cook it:
Transfer the pasta mixture to a dish. Stir the cheese (1/2 cup reduced fat cheddar OR 1 cup parmesian)and 1/4 cup breadcrumbs over the pasta. Dot with 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes