As
the holiday season wraps up here at Aisling Cottage I will forever remember Christmas
of 2012 as one of my favorite holidays thus far. This year was full of giving, decorations, friends,
and simplicity. I was determined that
this year would be different for me and it was.
I
actually entertained 3 parties here at the cottage, and I think that was the
most amazing part of the season. My favorite
party was the one with my friends from work.
The ladies that showed up for this party are some of the greatest women
in my life and it was an honor to have them come over for dinner, drinks, and
laughter. My goal for this party was to
feed them food directly off the farm.
(These are women who are genuinely proud of my urban farming and were so
excited to come over and dine with me!)
It was a success! We ended up
eating a delicious chicken tetrazzini dish made from chickens that were fresh from my backyard. We served this with an orange almond salad,
and garlic bread.
If you are looking for a simple, yet delicious recipe, try this chicken tetrazzini recipe!
Ingredients:
4-5
pound chicken, cooked, deboned, and diced
8
ounces spaghetti noodles, cooked and drained
6
tbsp. butter
8
oz. sliced mushrooms
¼
c. flour
1
c. light cream
2
½ c. chicken brooth
¼
c. dry sherry
1/3
c. grated Parmesan cheese
1/4 c. butter
1/4 c. butter
Salt
and pepper
Directions
Heat the oven
to 425°. Butter a 2 1/2- to 3-quart baking dish. Cook spaghetti according to package directions.
In skillet, melt 2 tablespoons butter over medium heat; sauté sliced
mushrooms until golden brown. In a saucepan, melt 1/4 cup butter; stir in
flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream.
Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and
sherry; heat thoroughly. Place noodles or spaghetti in a buttered baking dish;
pour on sauce. Top with Parmesan cheese.
Bake at 425° for 20 minutes, until hot.
This recipe mixed with a few good friends or family members this a guaranteed good time! Enjoy!
Shared on:
No comments:
Post a Comment