–6 chicken tenderloins or breast strips
–baby bella mushrooms (6 to 8, diced)
–milk (dairy or almond; soy doesn’t do well in the microwave)
–egg yolk (1)
–salt and pepper
–cornbread crumbs (I used Pepperidge Farm herb cornbread crumbs)
–Parmesan cheese (shredded)
–farfalle pasta (bowtie)
1 – Place 1 cup of farfalle (bowtie) pasta in an uncovered baking dish with water to cover. Season with salt. Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power. When finished, keep covered to preserve warmth.
2 – Cut chicken into bite-sized pieces, and add to a covered baking dish. Be careful to clean surfaces that chicken has touched. Dice 6 to 8 baby bella mushrooms, and add to the dish. Set aside.
3 – Place one-half cup of dairy or almond milk in a microwaveable cup. Microwave on high for 1 and one-half minutes. Place 1 heaping tablespoon of flour in a another cup. Slowly add the heated milk to the flour, stirring briskly. Add 1 egg yolk, still stirring briskly. Then season with salt and pepper. Pour the white sauce on top of the chicken and mushrooms.
4 – In a small cup, place one-half cup of cornbread crumbs, and one-fourth cup of Parmesan cheese. Season with a generous amount of olive oil. Stir. Spoon the crumbs and Parmesan on top of the chicken and mushrooms. Microwave on high for 9 minutes.
5 – Drain the pasta.
6 – Serve the chicken tetrazzini hot, atop the pasta.
–chicken adapted from To the Taste of a King (fifties New Orleans cookbook).