Saturday, January 1, 2011

Chicken Tetrazinni

If you have not tried this chicken tetrazinni, you should. It is one of our all time tried and true family favorites. I posted it a while back, but it was in serious need of a better picture. This is a delicious, comforting family food that is great for just the family or for company. It is excellent! A warm taste of home. It's what homemade is all about.

Chicken Tetrazinni

8 ounces spaghetti
8 ounces sliced fresh mushrooms
4-6 skinless chicken breasts (cut into bite size pieces)
1 tablespoon butter
1 ½ tablespoons lemon juice
3-4 tablespoons butter
6 tablespoons flour
½ teaspoon paprika
1/8 teaspoon nutmeg
¾ teaspoon salt
½ teaspoon pepper
1 can chicken broth (14 ½ ounces)
1 cup skim milk
¾ cup parmesan cheese
paprika, to sprinkle

Cook and drain spaghetti according to directions on the box. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. In a small bowl, mix together the flour, paprika, nutmeg, salt and pepper.  Melt the 3-4 tablespoons of butter in a medium sauce pan and stir in the flour/spice mixture. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti and chicken. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and bake at 400 degrees for 20-25 minutes or until browned and bubbly.

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