Sunday, December 02, 2007

Chicken Tetrazinni with Tomato and Cucumber Salad

Turkey Tetrazinni is a common dish for dealing with leftover turkey, but we didn't have turkey, we had a rotisserie chicken. This dish was tasty and filling and very easy to make.

Chicken Tetrazinni
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten

Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.

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