It has been too cold to work outside in the gardens; I took advantage and decided to stock up on freezer meals. I sent hubby to the grocery store to buy a lot of chicken breasts to make different meals.
Chicken Tetrazzini
Ingredients:
9 tablespoons butter
2 tablespoons oil
2 boneless, skinless chicken breasts, diced
1 pound mushrooms, sliced
1 large onion, diced
5 garlic cloves, minced
1⁄2 dry white wine
1⁄3 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups chicken broth
1⁄4 teaspoon fresh ground nutmeg
1 pound linguine
1⁄4 cup fresh parsley, chopped
1 cup grated parmesan
1⁄4 bread crumbs
1 teaspoon salt and pepper
Once the onions were translucent, I added the flour to the pan to make the roux. After simmering for two minutes, I added the mushrooms and some chicken broth.
I had already prepped the chicken ahead of time and sauteed it in butter until it was lightly browned. All the ingredients, plus 1 cup of sour cream, were added to the roux, and I let it simmer while the pasta was cooking.
Because I wanted freezer meals, I doubled the recipe, and it did make 3 large dishes for the freezer, and we had plenty for dinner that night.
The pasta sauce was so rich and creamy that I could have eaten two dishes, but I behaved for a change. The only thing I would have done differently was cook the diced chicken for less time. I felt that it was a little tough for my liking. Otherwise, I loved the flavor of the sauce.
