RECIPE OF THE MONTH
JUNE 2004
Chicken
Tetrazzini
Rosemary
Quaranta
Our
recipe this month comes from New Hope-Solebury
School District’s Culinary Art’s
teacher and Yardley resident, Rosemary Quaranta, who simply
describes this dish as one of her favorite chicken
casseroles to prepare on a spring night. A graduate of Immaculata University, Rosemary has
been a teacher for 8 years at New Hope-Solebury and
7 years in Bristol, taking time off to raise her
three girls.
Chicken
Tetrazzini
7 Oz. spaghetti (broken into small pieces)
1 cup chicken broth
1 cup half-and-half or milk
2 cups cut-up chicken or turkey
1 can (4 oz) mushroom stems (optional)
¼ cup grated Parmesan cheese
¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
Cook
spaghetti as directed on package; drain. Heat margarine
in large saucepan until melted. Stir in
flour, salt and pepper. Cook, stirring constantly,
until smooth and bubbly; remove from heat.
Stir
in broth and milk. Heat to boiling, stirring
constantly.
Boil and stir one minute. Stir in spaghetti and
chicken and mushrooms. Pour into ungreased
square 8x8x2 or
1½ quart casserole.
Sprinkle
with cheese. Cook uncovered in oven at 350
degrees about 30 minutes.
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