Chicken/Turkey Tetrazzini

My mom is fighting a bug so I decided to make a nice warm comforting pasta dish to help her feel better. While home over Christmas break I have really enjoyed getting to cook and create lots of fun new dishes. I wish mom felt better but it does give me more freedom in the kitchen. While she is resting or working on the computer (right Turtle...working) I head off to the kitchen and start making something yummy.

We had some left over chicken in the fridge from dinner the other night so I used that rather than the original turkey. And though we did not have fresh chicken broth I made some up quick with some chicken bullion paste. This dish does not have a ton of cheese but it is super creamy once done. If you want to cut calories you could easily have less cheese and butter if you want to cut calories. I already changed the recipe to have skim milk rather than the half and half originally called for.

Ingredients

7 oz of spaghetti or fettuccine

2 cups of chicken broth

2 cups of milk

1/2 cup all-purpose flour

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups cooked chicken or turkey chopped

1 cup shredded cheddar cheese

optional additions: sliced black olives, mushrooms, onions

1. Heat oven to 350 F. Cook and drain pasta as per package directions.

2. mix broth, milk, flour, butter, salt and pepper in a 3 quart saucepan. Heat to boiling on medium heat stirring constantly. Boil and stir for 1 min.

3. Stir in spaghetti, chicken, and optional additions. Spread in an un-greased casserole. Sprinkle with cheese.

4. Bake uncovered for 25-30 min until hot and bubbly.

Enjoy and Happy Cooking