Day Three with Chicken

When I started with the Roast Chicken and then made soup stock, I had in mind that I wanted to make chicken tetrazini. It was well worth the wait and effort! I think it was a good as my mom's!

Chicken Tetrazini

1T butter

2-3T flour

1 c milk

1 c chicken broth

5 mushrooms chopped

1 green pepper chopped

chicken cubed (Either left over from another meal or cook and then cube two boneless, skinless chicken breasts)

1 onion chopped

2 cloves garlic (from CSA)

1/4 c parmesan cheese

salt and pepper

1/2 lb pasta

Boil water to make pasta. Drain and put into oven proof pan. Melt butter and add flour to make a roux. Slowly add in milk and chicken broth to make a white sauce stirring constantly to prevent lumping. Turn off heat and stir in parmesan cheese and salt and pepper to taste. In another pan, saute onions until translucent. Add in green pepper, mushrooms, garlic, and chicken and cook until peppers and mushrooms are softened. Mix vegetables in with pasta and pour white sauce over the top. Bake 350F for 20-30 minutes.