This weekend is one of those that I know all moms have. You know, you've got it all planned out and then a cat dies and a kid gets sick and the plans go out the window! So I found myself home with the two little one's this morning while David went with Chris to confirmation class. Chris (our 12 year old) had a youth event at 2 so I wanted to make sure and have something ready for lunch early.
I wanted Chicken Divan, you know really rich and yummy, I have this great recipe I got from Rachel Ray back in January of 03 (yep, I still have the print out in my recipes) where you can make Chicken Divan and then freeze 1/2 the mix and make Chicken Tetrazzini another time. Well, I didn't have even half of the ingredients but I still had the craving so I improvised, ALOT!! My hubby thought it was good enough to warrant calling dibs on the leftovers for lunch tomorrow and all three boys gobbled theirs up! Here's what I ended up with!!
Lemon Creek Cheesey Chicken Ziti
12 oz bonesless skinless chicken breasts
4 cups water
2 cubes chicken boullion
1/2 t oregano flakes
1/2 t seasoned salt
mix above ingredients into med saucepan and bring to boil, poach chicken for 8 minutes, cool & cube into small bite size pieces
1 lb. Ziti (or any other of your favorite pastas would do)
Cook according to directions & drain
In large skillet melt 2T butter/margarine, saute 1/2 chopped large onion and 3 minced garlic cloves.
When translucent add 3T flour and mix well.
Add 1 cup of Lemon Creek Winery Silver Beach Sauterne Wine (or another white wine) and mix well.
Mix in 1/2 c. sour cream and 1/2 cup chicken broth or stock (more as needed)
Bring mixture to a boil, stirring often. Add 1/4 t ground nutmeg and salt and pepper to taste.
When sauce thickens add in chicken and stir well.
Spray a 9 x 13 dish with non stick cooking srpay or oil. Place cooked pasta in bottom. Top pasta with 1 cup of shredded mozzarella cheese and sprinkle with 1/2 c. grated parmesan cheese. Pour sauce over and top with 1/4 cup seasoned breadcrumbs & 1/8 c grated parmesan cheese. Place in 350 oven for 20 minutes or until breadcrumbs and cheese are golden brown.
1/16/2010
Just a few things to point out, for those of my friends who think Nutmeg is evil, I'm sure you can find a yummy substitute! I used the Lemon Creek wine because one of my wonderful neighbors gave it to me as a gift. The wine is a sweet white table wine, very fruity and of course, made locally! You can check out their website at www.lemoncreekwinery.com .
Until we eat again!
Simply FAB
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Ha! I don't think nutmeg is evil, we just cannot get along.... For baking I usually just add extra cinnamon or some fresh ginger, for savory dishes there is nothing that adds the same depth as nutmeg, so I just go without.
ReplyDeleteNice recipe, though! And now I need to look up that rachel ray one, where you freeze half for later...YUM!
Oh yeah, this is Annie...obvi...;) You will shame me into posting on my neglected blog!