Ingredients: |
Ingredients: 4 chicken breasts
1 tsp. chicken granules
1 small white onion, chopped (divided use)
Dash cayenne pepper
1 celery stalk, whole (to boil with chicken)
2 tbsp. butter
1/4 bell pepper, chopped
1 celery stalk, chopped
1 - 8 oz. pkg. spaghetti
2 green onions, chopped (green part only)
1 3/4 cup Cheddar cheese, grated (divided use)
White Sauce:
3 tbsp. butter
2 tbsp. flour
1/2 cup whipping cream (or half-and-half)
1 cup chicken broth (reserved from cooking chicken breasts)
Dash of salt
Dash of white pepper
1 tsp. vermouth (optional)
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Directions: |
Directions:Boil chicken breasts in water and add chicken granules, 1/4 of the chopped onion, dash of cayenne pepper, and 1 celery stalk. Cook on medium-high for 20 minutes. While chicken is cooking, melt butter in a sauce pan and saute bell pepper, celery, and remaining onion for 3 or 4 minutes. Once chicken is done cooking, take 1 cup of chicken broth and set aside to make white sauce. Dice cooked chicken. Cook spaghetti in remaining chicken broth.
White Sauce:
In sauce pan over low-medium heat, melt butter, stir in flour and stir to paste. Add cream and stir until smooth. Slowly add chicken broth, stir until smooth. Add more chicken broth if sauce is too thick. Add dash of salt and white pepper and vermouth.
Once spaghetti is done, drain and put into casserole dish. Mix spaghetti with sautéed vegetables, diced chicken, green onions, white sauce and 3/4 cup of cheese. Top with remaining cheese. Bake at 350º for 30 minutes. |
This recipe for Chicken Tetrazzini is from