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!

Chick-n-Asparagus Casserole

2 cups Egg Noodles
2 tbsp butter
1/2 onion, finely chopped
2 to 4 serrano peppers
1/4 cup tomato sauce
1/2 of 10 oz can Cream of Corn
1 10oz can of Cream of Celery Soup
2/3 cup cooked chicken (Skip chicken for a vegetarian recipe)
2/3 cup black beans, canned
Dash of garlic powder and parsley
1 tsp soy sauce
1 tsp worcestershire sauce
2 tbsp All purpose flour (if needed)
1 bunch of Asparagus, washed, patted dry, and stemmed
Shredded cheese, Mexican blend preferred
Fried onions (optional)

Melt butter in a saucepan. Add the onions and serrano peppers and sautee until onions turn brown.  Add the tomato sauce and mix. Let the mixture cook and reduce a bit (3 to 4 minutes).  Add the cream of celery soup and stir well. Let it come to a boil stirring frequently.  Now add the cooked chicken, black beans, worcestershire sauce, soy sauce, garlic powder, and parsley.  Continue cooking for a few minutes and let cool a little bit.  If the mix appears watery, then add 2 tbsps of all purpose flour to the pot and stir constantly to mix it in. Make sure there are no lumps.  This will thicken the mixture a little.

In a flat pan, heat some olive oil or butter and lay the asparaugs flat.  Add some salt and black pepper.  Cook for 4 to 5 minutes on medium heat. Do not cover and cook and do not overcook as this will go on the casserole and cook some more in the oven.

Cook the egg noodles as per packet instructions (about 5 minutes for 2 cups of noodles). Drain the noodles and drizzle some olive oil. Toss and set aside. 

Preheat the over at 350F.  Grease a round 8 inch baking pan.  Add the noodles in the pan.  Pour the prepared mixture over the noodles.  Sprinkle cheese generously on the top so that all the noodles are covered.  Now line the asparagus as shown.  Sprinkle some fried onions on the top (optional). Bake for 15 minutes. Serve hot. Keep hot sauce handy !!