On-the-side: Recipe 2: Chicken Tetrazzini

My wonderful friend Tina is an awesome cook. She loves looking for recipes and trying things out and she's totally comfortable in the kitchen. Yeah, I guess opposites do attract, because that is still not me, at all, haha!!  She's one of those awesome people who will call you up and ask if have had dinner yet and then tell you that she has a casserole dish waiting for us in the oven. Even better, she's just up the street. Yeah, she's that good. :)

Anyway, a few weeks ago at football practice, she mentioned that she had made this killer chicken recipe and couldn't wait to share it.  So, the mom next to her (whose son I teach) made it the next week and sent leftovers with her son for lunch.  I thought, ok, this must be worth it.  

When I made it, I knew that Kevin didn't care for mushroom-based dishes a whole lot, so I added in some heavy cream.  It was very yummy and it made a LOT of food...too much for us. But, I guess that's something else that you learn when cooking.  I've also found that one of my favorite things to do while cooking is to saute. Call me weird, but I love to saute!!! :)

Here's the recipe she sent me:

So delicious!

12 oz linguine cooked according to directions and kept warm

1 ½ pounds raw boneless, skinless chicken breasts cut into small bite size chunks

Salt & Pepper

2 cloves chopped garlic

1 medium diced onion

4 Tablespoons butter

2 cans cream of mushroom soup

1 cup sour cream

5 oz. Grated fresh parmesan cheese

½ cup of water

1 cup of frozen peas (thawed)

1 cup crushed buttery crackers (I used club crackers)

With non-stick cooking spray-spray a 9x13 pan

Salt and pepper the chicken.

In large skillet melt the butter and sauté the chicken along with the garlic and onion until the chicken is done (6-8 minutes)

Remove from heat and add the mushroom soup, sour cream, cheese and water—combine well—then fold in peas—add linguine and pour into 9x13 pan bake top with crackers and bake at 350 for 30-40 minutes or until hot and bubbly.

BTW you can make ahead and store overnight or you can freeze for up to 1 month.