Ingredients
1 lb boned, skinned chicken
1 breasts cut in 1/2 in.
1 strips
2 cl garlic minced
1 cup frozen peas
1 cup mushrooms, quartered
1 tbsp oleo
2 tbsp flour
2/3 cup + 2 t. skim milk
2 tbsp diced pimento
2 tbsp dry sherry
1/4 tsp salt
1/4 tsp pepper
2 cup cooked hot spaghetti
Directions
Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic
Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add
Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in
Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until
Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass
Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour;
Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4
Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry
Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large
Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)
Servings: 4 servings
Chicken-Vegetable Tetrazzini Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the far past, certainly as far back as the Egypt of the Pharoahs, and possibly even further. However, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later, there were a couple of interesting recipe books which appeared in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that appears on menues today, but rather recipes for the types of food prepared for the upper classes of those days. For the decades that followed, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery publications are in high demand, mostly as a result of better eduction, people having more spare time and having more disposable income. The arrival of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken Vegetable Tetrazzini recipe.
