CHICKEN TETRAZZINI WITH DICED BABY BELLA MUSHROOMS IN MILK – EGG WHITE SAUCE & TOPPED WITH PARMESAN & HERB CORNBREAD CRUMBS / FARFALLE PASTA

For 4:

–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)

–flour

–egg yolk (1)

–salt and pepper

–olive oil

–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).

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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