It’s still not quite feeling like fall around here and frankly I’m getting irritated. Fall is my favorite season and I’m ready for it to start. The leaves changing colors, the sweaters and scarves.
The one thing I usually have to warm up to is the food. I love grilling in the summer so it’s always sad when we move to heartier, baked dishes but this year I’m kind of ready.
And last week I told the 80 degree weather screw you and baked some creamy, cheesy, chicken tetrazzini. But it’s better know as chicken pterodactyl in my family.
When my brother was little he couldn’t say tetrazzini and it always came out as pterodactyl and it became a running family joke and we still call it that today. It’s way more fun if you ask me.’
It doesn’t matter if your weather is fall-like or if summer is still hanging on, bake up this easy pasta for a easy, family pleasing meal. It combines my three favorite foods in life, chicken, pasta and cheese so what’s not to like?
Chicken Tetrazzini
Ingredients
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. thyme
- 1 Tbsp. Dijon mustard
- 3 cups whole milk
- 1 1/2 cups shredded parmesan cheese
- 2 chicken breasts, cooked and diced small
- 1 lb. spaghetti
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat broiler. Bring a large pot of water to a boil and cook spaghetti one minute less than package directions.
- Meanwhile, heat a small saucepan over medium heat. Melt butter then sprinkle in flour. Stir and cook for one minute. Add salt, pepper, thyme, nutmeg and Dijon mustard. Slowly whisk in milk and cook until sauce has thickened. Remove from heat and stir in 1 cup parmesan cheese.
- In a large bowl, combine the chicken, pasta and sauce. Pour into a 13x9 pan, sprinkle with remaining parmesan cheese and all the cheddar cheese. Place under broiler until cheese melts.
