I was thumbing through some recent copies of my Southern Living magazines a few weeks ago, and this recipe caught my eye, mostly because of it’s short list of ingredients. I flagged it but forgot all about it until the other day when I noticed that the huge hunk of Parmesan cheese I had bought at Sam’s a while back was looking kind of moldy. I needed to use it up quick and this recipe was perfect for it.
The verdict? It was cheesy, pasta goodness on a Sunday afternoon. I don’t like to come home from church and face an hour or two of cooking in the kitchen. I made this the night before and while it baked in the oven, I threw together a simple salad and some garlic bread. It was just right. I give this recipe two thumbs up and will definitely be making it again soon. Like next week when some of my family visits.
Here’s some things to consider:
-I made this with all dark meat, and I don’t think I put in 4 whole cups, but it was enough. I’ve been on a dark meat kick because, my goodness, the flavor.
Plus I had a freezer full of leg quarters that I had bought on sale for 29 cents a pound. But still, dark meat is delicious.
-I used sliced almonds instead of slivered. No biggie except that they will burn a little bit faster, so watch it if you put this under the broiler like I did for a little bit of golden brown cheesy goodness on top.
-If you don’t have white wine you could certainly substitute chicken broth or stock. I love the flavor the wine gives, though.
-Oh yeah! The magazine article said this would freeze wonderfully. I didn’t try that, but I would let it thaw overnight in the fridge before baking.
Classic Chicken Tetrazzini