Chicken Tetrazzini

This is one of my husband’s absolute favorites now, especially since the sauce tastes like alfredo. It was actually one of my favorite dishes growing up, and I remember dishing myself out not only seconds, but thirds everytime I ate this. It is super easy to make and even the pickiest of eaters should like it. I like to add mushrooms and peas to make it a little healthier.

Boil the spaghetti.

Meanwhile, make the sauce by melting the butter and adding salt, pepper, flour, chicken broth and heavy cream.

Bring sauce to a boil and cook 1 minute longer.

After the sauce thickens, stir in the cooked chicken, mushrooms, and peas.

Add the spaghetti.

Pour into an ungreased baking pan and bake for 30 minutes, uncovered at 350 degrees F.

Chicken Tetrazzini

Serves: 6

Ingredients

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup heavy cream
1/2 package (of a 12 oz package) spaghetti, cooked and drained
2 cups chicken, cooked, cubed and drained
1 can (3oz) mushrooms, drained
1/4 cup frozen peas (I didn’t measure, so you put in the amount you desire)
1/2 cup Parmesan cheese, grated

Instructions

Heat oven to 350 degrees.
Melt butter in a large pan. Add flour, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
Remove from heat. Stir in broth, and cream. Heat to boiling, stirring constantly. Boil and stir for 1 more minute.
Stir in spaghetti, chicken, mushrooms, and peas.
Pour into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese.
Bake uncovered for about 30 minutes or until bubbly. Place under broiler for a few minutes to brown.

Giada’s Shrimp Lasagna Rolls

I love shrimp and I love lasagna, so why not combine them? I have never heard of shrimp lasagna before, but when my mom and I saw it in Giada de Laurentiis’s cookbook, we just had to try them. They were very good, our only complaint was that we should have baked them longer in the oven for the cheese to melt more, but we were pressed for time.

Boil the noodles.

Season the shrimp with salt and pepper and cook on the stove for about 4 minutes.

Make two sauces: the marinara and the ricotta/shrimp sauce mixture.

Lay out a noodle and spoon ricotta/shrimp mixture on it.

Roll up each individual lasagna and place in baking pan layered with marinara sauce and cheese.

Bake for 25 minutes at 350 degrees. We should have baked ours for about 40 minutes. Enjoy!

Giada’s Shrimp Lasagna Rolls
Ingredients
1 lb lasagna noodles
3 tbps olive oil
1 pound large raw shrimp, peeled and deveined
Salt and freshly ground black pepper
3 large clove garlic, chopped
2 (15 oz) container whole-milk ricotta
1/2 cup freshly grated parmesan cheese
2 egg, lightly beaten
1/4 cup chopped fresh basil
1/4 tsp freshly grated nutmeg
3 cups marinara sauce
1 1/2 cup shredded mozzarella cheese

Directions
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.
3. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often.
4. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the parmesan cheese, eggs, basil, salt, pepper, and nutmeg. Stir to combine.
5. In another bowl, combine the marinara sauce with the remaining 1 cup ricotta and stir to combine.
6. To make lasagna, cover the bottom of a baking dish with 1/2 cup marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seem-side down in a baking dish. Repeat to make 12 rolls total.
7. Drizzle the rolls with the remaining marinara mixture and top with mozzarella. Bake until the lasagna rolls are heated through and cheese begins to brown, about 25 minutes (we would recommend 40 minutes).

Bow Tie Pasta

This is a casserole that I have not made in years, but it is sooo good. The dried tomatoes add a unique flavor, and who doesn’t love chicken with pasta? I recommend making it the day of because if you let it sit in the fridge until the next day, the sauce soaks into the pasta and it is not as creamy when you bake it.

Bow Tie Pasta

Ingredients
10 ozs. pasta, such as bow ties or penne
2 shallots, chopped*
1 clove garlic, minced
1 T. olive oil
1 pound boneless, skinless chicken breast halves, cubed
1/4 c. dry white wine**
1/4 c. chopped fresh basil
1 T. chopped parsley
1 10 oz. container refrigerated light alfredo sauce
3/4 c. oil-packed dried tomatoes, drained and chopped
1/3 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. pepper
Fresh basil (optional)

Directions
Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot oil over medium-high heat for 1 minute. Add chicken. Cook and stir for 5 to 7 minutes or until no pink remains in chicken. Carefully add wine, basil, and parsley. Cook for 2 to 3 minutes more.

In large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.

Turn into a 2 1/2 quart baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. If desired, garnish with fresh basil.

Serving Ideas: Serve with French Bread or breadsticks and a green salad.

Notes: *I substituted onions for shallots. Shallots are much smaller than onions, so if using an onion, chop about 1/4 cup.
**I substituted chicken broth for white wine.
Instead of the prepared alfredo sauce, I prepare a dry packet of McCormick alfredo sauce according to package directions and use that in the recipe…it is less expensive.

Enjoy!