Chicken Tetrazzini

Tonight we tried a new recipe, Chicken Tetrazzini. It's not that pretty of a dish but it tastes good! I had this once before when my mom made it almost a year ago (after I had my daughter) and I've wanted to try it again ever since but hadn't. I couldn't find a recipe that I liked so I pretty much made up my own using the same method. We thought it came out great.

Chicken Tetrazzini

written by Rachel L - http://cookingformyfamiliy.blogspot.com/

1/2 pound whole wheat spaghetti noodles (we like Healthy Harvest or Starletta brand, those don't taste like carboard :) )

2 cups of cooked, shredded chicken

1 cup of cream

1 cup of chicken broth

1 cup of frozen peas, defrosted

8 ounces of mushrooms

1/2 stick butter (1/4 cup)

1/4 cup of flour

2/3 cup of parmesan cheese

1 teaspoon of garlic powder

salt and pepper to taste

Break the pasta strands up into 4ths and then cook per the package directions. Right before the pasta is done, toss the peas in and then you don't have to use a seperate pan to cook them. While the pasta is cooking, sautee the mushrooms in a little olive oil butter and then set aside. Melt the butter in a skillet on medium low heat(I use one that can also go into the oven so that I can just use one dish, but use whatever you have) and then sprinkle in the flour. Keep stiring to make sure the flour gets incorporated well into the butter and there aren't any lumps. Then reduce the heat and add in your chicken broth. Let it cook down a little and then stir in your cream. Keep stirring until the mixture thickens quite a bit. You want it to drip off the spoon/spatula not pour off to give you an idea of how thick you need it. Then add your chicken, mushrooms, salt, pepper, and garlic powder. Add your drained pasta and peas and stir well. If you didn't use a pan you can place into the oven, then transfer the mixture to a 9 x 13 pan. Top with the parmesan cheese and bake on 350 for 25 minutes.