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Chicken tetrazzini
A few weeks before the schoolyear ended, I bought a kilo of boned chicken breast to make chicken salad sandwiches for the kids to bring to school. I boiled and flaked all the chicken to save time. The following day, the kids were bored with chicken salad sandwich. I was stuck with all that flaked chicken breast. Solution? Pasta. Problem was, if I used all that chicken in one pasta dish, I would be stuck with pasta leftovers after one day–leftovers I would not be able to recycle. A better solution : two pasta dishes that are radically different from one another. Chicken tetrazzini would be very simple to prepare and I could use half of the remaining flaked chicken breast instead of letting it sit in the fridge. The remaining half would go into the chicken macaroni with tomato sauce.
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2 Responses to “Chicken tetrazzini”
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This is Gina’s husband writing to say thanks for the great recipe. We just ate it for lunch here in Australia on our Mother’s Day, (Sunday, May 14), and it was absolutley delicious.
The stock made the flavour very strong but the combination of ingredients was beautiful.
I know I should have cooked for Gina on Mother’s Day but she really wanted to try the recipe!
Thanks again.
Mike
I love pasta! It was one of those days when I wanted a quick, light pasta dish and this recipe seemed perfect since we still had some left over rotisserie chicken. I started boiling the pasta and sauteed the onions when I realized my sister had thrown away the left over chicken. I serached the pantry and came upon a can of spicy tuna. I substituted the chicken with canned tuna and for a little bit of color, I added some frozen peas. It came out great. You are a great inspiration for aspiring chefs like me.