Friday, October 29, 2010

CHICKEN TETRAZZINI WITH HOME MADE PASTA

One of my favorite dinners is Chicken Tetrazzini with home made pasta.
It is simple and inexpensive to make and (in my opinion) pure comfort food.

4 boneless, skinless chicken breasts
4 cups of good chicken broth
1 medium onion chopped
3 stalks of celery chopped
2 carrots cut into chunks
1 teaspoon salt
½ teaspoon black pepper

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Put the above items in a crock pot, on low, for 6-8 hours (you want extremely tender chicken). Remove the chicken and break into pieces. (see note).
In medium saucepan, with heavy bottom, melt 3 tablespoons of butter; add 3 tablespoons flour + ½ teaspoon black pepper + 2 teaspoons chicken bullion granules. Let this simmer (stirring) for a couple of minutes, then add 2½ cups of milk (whisk like crazy as you slowly add the milk so you do not get lumps). This entire mixture will thicken as it comes to a boil.
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When the mixture boils and thickens, turn heat to LOW and add broken up chicken breast pieces, 1 cup frozen peas, 1 cup sauteed mushrooms, 2 tablespoons chopped parsley, a pinch of dry red pepper flakes and 1 cup shredded Monterrey Jack cheese. Let this cook on low (to warm everything through) but watch it because it can scorch if the heat is too high. Serve over fettuccini noodles.
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If you are going to make your own pasta, here is an easy recipe:
Put 2 cups of all purpose flour in a heavy duty stand mixer. Make a “well” in the flour and put in five whole eggs:


Mixing with your paddle attachment, mix until the eggs are well incorporated into the flour. It shouldn’t be sticky; if it is, add a little more flour. Remove the paddle attachment and add the dough hook. Knead with the dough hook for about 5 minutes. Dough should be very smooth. Cover with plastic and let it rest for about 30 minutes before you cut it.
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Keep majority of dough covered with plastic wrap and work with a small ball of dough at a time.


 

 Fold the flat ribbon over onto itself a couple of times and run it through the roller four or five times. Roll the dough out one last time and dust it lightly with flour. Now you are ready to run it through the cutter. Two small balls of pasta dough (like the one in my hand above) made this much cut pasta!!

 Bring a big pot of salted water to a full boil. Fresh (un-dried) pasta cooks in about 3 minutes. If you have let your pasta air dry, it takes about 8 to 10 minutes to boil (depending on its thickness).
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NOTE: I’ve noticed when boiling fresh pasta, it tries to “boil over” more easily than commercial pasta. If you add just a few drops of oil to the water, it will stop that.
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NOTE: A (bristle type) pastry brush is great for brushing off excess flour from your pasta dough.
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NOTE: If you do not have a pasta roller/cutter, you can still make home made pasta by rolling it out super thin and cutting it with a pizza cutter.

NOTE: Cool and save the liquid from the crock pot for another recipe, it is excellent broth.

6 comments:

Debbie said...

This looks delicious Coleen. I love homemade pasta, it tastes so much better than the boxed kind but I've never made it myself. Thanks for the pics and instructions. If I am feeling confident, I just may give it a try!

Linda said...

I love Chicken Tetrazini!.. looks yummy!

Kristen said...

My 1st thought was how yummy - my second was "wow, Coleen made the pasta herself" - now's it's extremely delicious!

Krystal said...

ooh, I can't wait to try making pasta. I've never had the guts to make it! looks so tasty too!

-Krystal @ recipesofacheapskate.blogspot.com

the domestic mama said...

great post! :) I happen to be giving away a pasta machine on my site; by the way!!! :)

Lea Ann said...

Isn't tetrazini just the best? I don't know why I don't make it more often. Seems it's always a left over turkey dish at Thanksgiving. I've got to give it a try with the homemade noodles.