On Monday, I took out a package of chicken to defrost. (Luckily, I did myself a favor when I bought this last batch and trimmed all the yuckiness off before I packaged them in twos and sent them to their chilly waiting room. I HATE trimming chicken, but it must be done!) What I forgot about was that these last chicken breasts that Aldi had on sale were from the largest chickens on the planet. I grilled them both but only used about 2/3 of one of them for my ham & chicken penne.
On Tuesday, I looked in the fridge and the proverbial lightbulb went off. Right there on the shelf was the rest of the grilled chicken and a Tupperware of spaghetti noodles. Oh yeah...we're going back to the 50's. You guessed it; chicken Tetrazzini. I can't even remember the last time I had this dish. I'm not even sure if my mom ever even cooked it for us as kids. Hmmm, have I even eaten this before? Well, it didn't matter 'cuz I was making it.
Shazam! You know when you just feel like having a hot, creamy, gooey casserole? This is it. It starts with a roux, as all good sauces do. Then, broth and wine. Can't ever <EVER> go wrong with wine. Onions and mushrooms. I added peas. Noodles. Hot oven. As Gordon Ramsay would say, "Chicken Tetrazzini: Done!"
It was, in a word, fantastic. I put the mushrooms in for Neil, which he greatly appreciated. I do like the flavor they impart, just not actually eating them. The wine not only flavored the sauce, but perfumed it. The peas added a little splash of color and sweetness. I was just so delighted with how well it turned out. And, it was a perfect use for leftover chicken and noodles. So, the lesson is this...next time you're grilling chicken, grill a little extra. When you're making spaghetti, cook extra noodles. Then whip up a Tetrazzini and wow your fans!
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