Chicken Tetrazinni by Giada de Laurentiis

Chicken Tetrazinni by Giada de Laurentiis

  • Servings: 6
  • Difficulty: intermediate
  • Print

A rich and satisfying Italian classic that everyone will enjoy. I made this for the first time this month. It is so delicious.

Credit:  Food Network.


Ingredients

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2-1/4 teaspoons salt
  • 1 -1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Irish Soda Bread

Irish Soda Bread

  • Servings: 4
  • Difficulty: easy
  • Print

There is nothing like warm Irish soda bread!

Store-bought soda bread can be a good choice if you trust the bakery.  Of course, home-baked is best.  We prefer Currants for their dainty size.  Be sure your baking soda is fresh.  It’s a good idea to have Cream of Tartar on hand because most cooks do not have buttermilk in the fridge.

—  Buttermilk Substitution – To one cup of whole milk add 1-3/4 tsp. of Cream of Tartar.  Stir.

Credit:  The Complete Quick & Hearty Diabetic Cookbook.  2nd Edition.

Ingredients

1/4 Cup dried Currants or Raisins

1 C. Water

2 Cups White Flour

1 tsp. Baking Soda

2 T. Butter, chilled and cut into bits

1 C. Low-Fat Buttermilk

Directions

Preheat over to 375 degrees.   Place the Currants in a medium bowl, boil the Water and pour over the Currants.  Set aside to soften.

 

Combine the Flour and Baking Soda. With 2 knives or a pastry blender, work the Butter until the mixture resembles course crumbs.

 

Drain the Currants and place them onto a clean paper towel; cover with a second paper towel.  Press gently to remove most of the moisture.

 

Toss the Currants into the flower-butter mixture.  Mix with a fork until just blended.  Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth.

Do not overwork the dough.

 

Pat well into a 7-inch round cake pan or shape the dough into a 7-inch circle on a baking sheet.  Make a shallow 4-inch cross in the center of the loaf.  Bake for 25 to 30 minutes until golden.  Serve warm with butter and jam.