I can't believe it's been a couple of months since I last took part in Ruth's Presto Pasta Nights! And speaking of time flying, summer is over! And how the hell is it October??? The time, it really do fly.
Anyhoo, this week I am sharing a dish I learned how to make when I was just a young lass. I don't know where my Mom got the recipe from, but it has always been a favorite of mine. Chicken Tetrazzini. I love this, especially in the fall and winter. It's hearty, warming, tasty and easy. And you can have it on the table in around an hour.
I've made a few changes since I first copied down this recipe in my Sara's Cookbook #1 all those many years ago. My tetrazzini, let me show you it.
Ok, heat 1 tb of oil in a medium or large pan over medium high heat. Chop up a small onion and 2 or 3 garlic cloves. When your pan is hot, add the onion and cook, stirring, until starting to soften. Add the garlic and cook a couple more minutes. Then add some skinless chicken - this dish is going to make 4 servings, so I usually use 2 breasts or 4 drumsticks - and brown the chicken on all sides.
Then add a can of condensed cream of mushroom soup, 3/4 of the soup can of milk, and a can of mushroom pieces (drained). Whisk until smooth. Cover and simmer for 20-30 minutes, turning chicken pieces once or twice.
While the chicken and sauce are simmering, cook yourself up some pasta, enough for 4 people (maybe 1/2 lb? I never measure). Stir the pasta into the sauce. Pour the pasta into your baking dish and top with the chicken.
Top with grated parmesan cheese.
Bake at 400' for 20 minutes.
Slice up the chicken breasts, plate up and enjoy!
Check back with Ruth next Friday for the weekly Presto Pasta Roundup!
Anyhoo, this week I am sharing a dish I learned how to make when I was just a young lass. I don't know where my Mom got the recipe from, but it has always been a favorite of mine. Chicken Tetrazzini. I love this, especially in the fall and winter. It's hearty, warming, tasty and easy. And you can have it on the table in around an hour.
I've made a few changes since I first copied down this recipe in my Sara's Cookbook #1 all those many years ago. My tetrazzini, let me show you it.
Ok, heat 1 tb of oil in a medium or large pan over medium high heat. Chop up a small onion and 2 or 3 garlic cloves. When your pan is hot, add the onion and cook, stirring, until starting to soften. Add the garlic and cook a couple more minutes. Then add some skinless chicken - this dish is going to make 4 servings, so I usually use 2 breasts or 4 drumsticks - and brown the chicken on all sides.
Then add a can of condensed cream of mushroom soup, 3/4 of the soup can of milk, and a can of mushroom pieces (drained). Whisk until smooth. Cover and simmer for 20-30 minutes, turning chicken pieces once or twice.
While the chicken and sauce are simmering, cook yourself up some pasta, enough for 4 people (maybe 1/2 lb? I never measure). Stir the pasta into the sauce. Pour the pasta into your baking dish and top with the chicken.
Top with grated parmesan cheese.
Bake at 400' for 20 minutes.
Slice up the chicken breasts, plate up and enjoy!
Check back with Ruth next Friday for the weekly Presto Pasta Roundup!
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