chicken tetrazzini

it's another easy-to-cook pasta menu that i spotted on rappler by marie pascual.

she was saying that her dad saw the recipe of this simple stove-top pasta dish in a magazine. it got her dad curious because it was said to be a favorite of the late jaime cardinal sin.

as i read through the recipe, it really looks an easy-to-cook.

you will need the following ingredients:

• 1 whole chicken breast with bone
• 1 medium onion, finely chopped
• 1 green bell pepper, cut into squares
• 1 small pack frozen veggies 
• 1 can of mushrooms, sliced
• 1 block of cheese, grated
• 1 can good quality cream
• 2 teaspoon butter
• 1 pack of pasta, 400 grams, cooked al dente (spaghetti, linguini or penne)
• salt & pepper for seasoning

i wasn't able to find frozen veggies. instead i used 1 can corn kernels, 1 can green peas and 1 piece carrots cut into cubes.

1. Boil chicken breast with salt and pepper in about 2 cups of water until cooked. Make sure that the chicken is submerged to ensure even cooking.

When cooked, set the broth aside. Slice the cooked chicken into small squares/pieces.

2. Place a deep pan over medium heat. Put in butter and sauté onion until transparent and aromatic.

Add the green bell pepper, then the mushrooms. Continue stir frying for the next 3 minutes.

3. Add the cooked chicken and about 2 cups of the broth. Should the broth not be enough, just add water. Bring to a boil.

4. Lower the heat and add the frozen vegetables, cream and half of the grated cheese.

5. Immediately add the cooked pasta and turn off the heat. Toss the pasta until totally coated with the cream mix. Transfer to a baking dish and top with the rest of the grated cheese.

chicken tetrazzini

if there's an excess, you can put it in the fridge and heat it using the microwave or just steam it whenever you feel like having it again.

by the way, this is the first white sauce pasta i cooked :) and yes! it was good ;)