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Wednesday, September 22, 2010

Soccer Spaghetti

or better known as chicken tetrazzini.

Have you seen the movie 17 again? I love that part where Zac Efron is eating everything in sight and says I am So hungry! I just think that it really portrays reality. Teenage boys' appetites really inspire wondering amazement.

My husband had that type of appetite when younger (and now too but don't tell him I said so). His mom used to make two dishes or two pies, etc of his favorite things; one for my husband and one for the rest of his family. At our anniversary dinner several years ago, the waiter, when Ryan was done with his dinner, actually shook his hand. It was kind of embarrassing. But my husband likes to eat. (It is kind of amazing he married me!)

Growing up, Ryan was very into soccer. He played on all sorts of teams but on one of the teams, this dish was tradition. The moms rotated who made it and the boys all consumed it before games. He loved that his own mother was a "soccer spaghetti purist" as he calls her. He said all the guys would be pumped up to eat this dish and then a mom would show up having added red peppers and peas and it just wasn't the same. It didn't stop them from shoving it in their face I am sure.

Soccer Spaghetti

1 stick butter or margarine
1/2 c flour
1 tsp salt
1/2 tsp pepper
1/2 teaspoon garlic powder
2 cups fat free chicken broth (I don't use fat free, it goes against all of my beliefs!)
2 cups heavy whipping cream
1/4 c cooking sherry (I leave this out)
1 one pound package regular spaghetti less 2 oz. (14 oz. total), cooked and drained
4 cups cooked and cut up chicken breasts (about 4-5 breasts)
1 cup shredded Parmesan cheese

Preheat oven to 350.

Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat and stir in broth and cream.

Return to burner and heat to boiling, stirring constantly, over medium to low heat. Boil and stir for 1 minute.

Add cooking sherry, stir until alcohol evaporates (just a few seconds).

Add spaghetti and chicken.

Pour into a 9x13 pan and sprinkle Parmesan over top.

Sprinkle Paprika on to.

Bake uncovered for 30 minutes or until bubbly. Brown briefly under broiler.

Just a few notes: If refrigerated before baking, allow to come to room temperature before baking. Also, I was told never to make it with thin pasta however, I didn't realize I was out of spaghetti when going to make this. I used angel hair and I thought it tasted basically the same.

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