Tag Archives: creamy

Chicken Tetrazzini

I’ve had this recipe bookmarked for a while now. Actually to be more accurate, I have tons of recipes bookmarked that have caught my eye, but that I never seem to have enough time to try. When your in a hurry to get something on the table, you usually go for a reliable stand-by. Something you know is good and that you can make in a hurry. Well when I recently started going through my bookmarks, I was surprised at how many yummy sounding recipes I had collected, and I decided it was about time to start crossing them off my list. You will be seeing a lot more recipes from me as I start going through them. Once you try this great pasta dish, it will become a favorite. Its perfect for those who love the creaminess of a fettuccine but crave more substantial flavor. I love that it has chicken, mushrooms and peas!  With over 1000 reviews and a rating of five stars, you know it’s gotta be good right? It was. It was so rich and packed with flavor it inspired a rain of complements from my husband. This is a great, hearty dish that will fill you up during the winter months. Make it to impress that special someone and it won’t dissapoint!

 

 

 

 

Chicken Tetrazzini (adapted from Giada de Laurentis)

Ingredients

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon dry (or fresh) thyme leaves
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine (I used fettuccine pasta)
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

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Filed under Italian, Main Meals, Meat, Uncategorized

Spinach Artichoke Grilled Cheese Sandwiches

I love spinach artichoke dip and I love grilled cheese sandwiches.  So this recipe instantly got me salivating and ready to go.  It’s a great quick lunch or dinner and is pretty healthy especially if you use low fat cheese and yogurt in place of the sour cream.  It’s also really, really good.  REALLY good.  The key is getting the bread golden brown and crispy while allowing the cheese time to melt so that the inside is a creamy, gooey melty mix.  Could it be any easier to put together a crowd pleasing dinner?  After making this last minute for a couple friends and getting really good feedback, I think the answer is no.  Make this (frequently!) and enjoy.

Spinach Artichoke Grilled Cheese Sandwiches (adapted from A Couple Cooks)

Makes 2 sandwiches (scale up according to how many you need)
Fresh spinach – enough for about 3 cups chopped
Canned artichoke hearts – about 3 (around 6 ounces)
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
Pinch of red pepper flakes (optional)
1 cup shredded cheese (I used mozarella, use any blend you like)
4 pieces bread (I used a white crusty bread, I think sourdough would work great)
Kosher salt
Butter or more olive oil

1  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the
spinach, then chop it coarsely.

2  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and
saute for 30 seconds. Then add the spinach and a pinch of kosher salt,
and saute for a few minutes until just limp. Add the artichokes and
red pepper flakes (if you want a tiny bit of spiciness) and saute for
another minute or so, until heated through. Drain off any liquid from
the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

4  Spread butter (or olive oil) on one side of each of the 4 bread
pieces. Heat a griddle pan to medium high heat. Place 2 pieces of
bread on the griddle, buttered side down. On each piece, spread some
shredded cheese, the spinach artichoke filling, some more cheese (1/2
cup cheese per sandwich), and the other piece of bread. When the
bottom bread is browned, flip the sandwich and cook until the bread is
toasted and the cheese is melted.  Or, if you have a panini maker,
just assemble the sandwiches, butter or oil the maker on both sides
and toast the sandwiches in the maker until golden brown and cheese
looks enticingly melty.

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Filed under Cooking for Two, Healthy, Main Meals, Sandwiches, Vegetarian