I am excited that this will be my very first recipe
for the blog. I made this for the hubby
the day before Valentine’s Day to jump start the celebration of our first
Valentine’s Day as a married couple.
Hubby is a big chicken and pasta kind of guy so I web search for a good
pasta recipe and came across
Some of the alteration I made to the recipe:
Health cautious
me saw the recipe called for a lot of heavy cream and is quite rich so I
decided to cut out as much of the heavy cream as possible but still wanted to
keep the creamy integrity of the sauce so I replaced 70% of the cream with whole
and reduced fat milk. Another change I have made to the recipe was to add some
heat. I often enjoy my pasta with a kick.
My final alternation was making a panko breadcrumb crust instead of your
typical breadcrumb. I think panko yields
a crispier crush for this delish baked pasta dish.
The hubby and I really enjoyed this dish and we both
hope you will love it as much as we do. J
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| Pasta Before Baking |
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| Finished Product
Chicken Tetrazzini
Ingredients
6 tablespoons butter
1 tablespoons olive oil
2 boneless skinless chicken breasts
2 ¼ teaspoons salt
1 ¼ teaspoons freshly ground black pepper
½ pound white mushrooms, sliced
½ large onion, finely chopped
3 cloves garlic, minced
½ tablespoon chopped fresh thyme leaves
1 ½ teaspoon of red chili pepper flakes
1/4 cup dry white wine
2 ½ tablespoon all-purpose flours
2cups whole milk, room temperature
2 cup low fat milk, room temperature
½ cup heavy whipping cream, room temperature
1 cup chicken broth
A pinch of ground nutmeg
8 ounces linguine
3/4 frozen peas (optional, I think I would not to
have it, personal preference)
2 tablespoon chopped fresh Italian parsley leaves
½ cup grated Parmesan
¼ cup panko breadcrumbs
Directions
Preheat the oven to 450 degrees F
Put 1 tablespoon of butter and oil
in a frying pan over medium-high heat.
Season chicken with 1/4 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.
With the same pan add 1 tablespoon
each of butter and oil. Add the mushrooms and saute over medium-high heat until
the liquid from the mushrooms evaporates and the mushrooms become pale golden.
Add the red chili pepper flakes onion, garlic,
and thyme, and sauté until the onion is translucent, about 8 minutes.
Add the wine and simmer until it
evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the
chicken.
Melt 2 more tablespoons butter in
the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk
in whole milk, low fat milk, cream, broth, nutmeg, remaining salt and pepper.
Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until
the sauce thickens slightly, whisking often, about 10 minutes.
Cook the linguine until al dente.
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 a baking
dish. Stir the cheese and panko breadcrumbs in a small bowl to blend. Sprinkle the cheese
mixture over the pasta.
Dot with the remaining tablespoons
of butter
Bake, uncovered, until golden brown
on top and the sauce bubbles, about 25 minutes.
Roasted Garlic Grape Tomatoes 
Ingredients
Roasted Garlic Grape Tomatoes
1 bulb of Garlic
Olive Oil
Pinch of sugar
Pinch of Salt (to your taste palette)
Pinch of Pepper
1 pound of Grape tomatoes, cut in half
Directions
Preheat oven for 300 degrees
Baking time: 40-50 minutes
Place bulb of garlic in an aluminum foil and generously coat it with
olive oil, wrap and bake for about 40 minutes
After garlic is roasted and softens, remove garlic skin but keep the
garlic infused olive oil left over from roasting the garlic
In a frying pan, pour in the garlic infused olive oil and garlic and
sauté for about a min
Toss in tomatoes, pinch of sugar, salt and pepper
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