Chicken n Veggies Tettrazini

Traditionally, a tettrazini uses some kind of white meat with a base of onions, carrots, and mushrooms in a butter cream sauce with peas. I made a healthier version using more veggies and skipped the heavy cream using just full fat milk.

Ingredients:

Noodles:
2 cups wide egg noodles

Vegetables:
1/2 cup finely diced onions
1 clove garlic, finely diced
1/2 cup finely diced celery
1/2 cup finely diced broccoli
1/2 cup finely diced mushrooms
1/4 diced red pepper
1/4 diced green pepper
Salt, Black Pepper, Dried Thyme

Chicken: (Skip this step if you opting for a veggie recipe)
2 small Chicken tenderloins.

Sauce:
1/2 cup white cooking wine
1 tbsp all purpose flour
2 tbsp butter or margarine
1/2 cup chicken or veg stock

1/2 cup whole milk

Salt, Black Pepper, Dry Italian seasonings, garlic powder

Optional: Hot sauce or Red pepper flakes 
Shredded Mexican Four cheese

Method:

1. The Noodles:

Add noodles in boiling water.  Add some salt and olive oil to the pot. Noodles should be completely submerged under water. It should take about 8 to 10 minutes. When tender, drain the noodles in a colander (take all the water out). Run cold water on the noodles in the colander.  Drizzle some olive oil and toss. Set aside.

2. The Vegetables

Heat olive oil in a flat bottom skillet.  Add the onions and garlic.  Sautee till translucent.  Add the rest of the vegetables to the pan, add the seasonings (salt/pepper/thyme) and cook until tender.  Remove from pan and set aside.

3. The Chicken:

Heat butter or oil in the same pan. Season chicken with salt and pepper. Cook for about 4 minutes each side. Set aside. When cool, cut into small bite size pieces.

4. The Sauce:

In the same pan, heat 1 tbsp of butter.  Pour the wine and using a spatula loosen up the chicken dripping left on the pan. Add another 1 tbsp of butter.  When melted, add 1 tbsp all purpose flour. Turn the heat down and using a spatula whisk vigorously.  There should be no lumps in the flour. Add the stock and the milk and mix well. Turn the heat to medium. Add a dash of salt, pepper, italian seasonings, garlic powder, and hot sauce or red pepper flakes. Keep whisking with a spatula. The mixture will reduce and thicken up. Add the cooked noodles and the chicken pieces. Mix well.

5. Putting it all together:

Preheat the oven to 350F. Take an ovenproof dish. Butter the bottom of the pan. Pour the noodles mixture onto the pan. Top the pan with shredded cheese - I used Mexican Four Blend. You can use that or just shredded cheddar cheese. Bake for 15 minutes or until the cheese is bubbly.

Serve hot!