Ingredients
1 lb boneless skinless chicken, cut into, 1 to 1 1/2 pieces
9 oz refrigerated linguini
2 tbsp olive oil or vegetable oil
2 tbsp butter or margarine
2 cloves garlic, minced
2 cup sliced mushrooms
10 1/2 oz can cream of chicken soup
2/3 cup light cream or milk
1/3 cup grated parmesan cheese
1 chopped parsley (optional)
Directions
Boil water and cook pasta according to package directions. Rinse
chicken and pat dry. In large skillet, cook chicken in hot oil over
medium-high heat, until chicken is no longer pink, about 5 minutes,
stirring occasionally. Remove chicken from pan; keep warm. Heat
butter in skillet. Cook garlic and mushrooms over medium heat until
mushrooms are browned, about 2 minutes. Stir in soup, light cream,
Parmesan cheese and cooked chicken pieces. Cook 1 minute. Drain
pasta and toss into chicken mixture until well blended. Heat mixture
through. Salt and pepper to taste. Sprinkle with chopped parsley.
Ready in less than 20 minutes. Serves 4 to 5.
Nutritional information: Servings per recipe: 4 to 5; Calories: 500;
Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg;
Sodium: 730mg
Source: Acme Supermarket ad in newspaper
Servings: 4 servings
Chicken Tetrazzini Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
Written recipes as an idea can be traced back into history, at least as far back into history as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find two recipe books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is familiar to us all today, but rather accounts of the types of food on the menues of the nobility of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including rosemary and coriander. These new foods and tastes caused an increase in manuscripts on cooking, most of which are now in private libraries. Over the succeeding few hundred years, the powerful and wealthy houses competed to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing recipes to allow everyone to enjoy them. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Tetrazzini recipe.
