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Recipe(tried): It's Tettrazini Time in Florida....

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Today I am making a simple and quick dinner since my mom and I are sewing new covers for the cushions in the porch...there just isn't enough time to spend in the kitchen today. We will be haaving Chicken Tettrazini, Garlic Bread and Chocolate Pound Cake with Chocolate Glaze for dessert. The tettrazini seems like it would be hard but it's quick to make and sooo yummy, especially leftovers!!

Chicken Tettrazini

2 chicken breasts, skinless, boneless, cut into large chunks
2 tbls. olive oil
1/2 cup chopped onion
1 red bell pepper, chopped coursely
1 4oz. can of mushroom slices or 1/2 cup fresh sliced
2 large garlic cloves, minced
1/2 lb. spaghetti, cooked
1/2 cup slivered almonds
1/2 cup grated colby cheese
1/3 cup Parmesan Cheese, grated
SAUCE
3 tbls. butter
3 tbls. flour
1 can chicken broth
salt and pepper
1 cup whipping cream
1 tbls. Sherry
Saute in 2 tbls. olive oil the chicken chunks, onions, pepper and mushrooms until vegetables are limp and golden brown. AT the last minute, add the garlic.

Make a sauce by heating the butter in a skillet and combining in a small jar the broth and flour and then adding. Stir until the sauce is thickened. Remove from heat and add the cream and the Sherry.

Toss the spaghetti and chicken mixture together in a baking dish. Pour the
sauce over. Sprinkle the top with the cheeses and top with the slivered almonds. Bake about 35 mts. at 350. YUMMY!!!! Serves 6-8

Chocolate Pound Cake with Chocolate Glaze

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs, beaten
3 cups cake flour
1/2 tsp. baking powder
1/2 tsp. salt
5 tbls. cocoa
1 cup milk
1 tbls. vanilla

Cream the butter, shortening and sugar til fluffy. Add eggs. Mix well. Sift dry ingredients. Add to butter mixture alternately with milk and vanilla. Grease and flour a 10-inch tube or bundt pan, then pour in the batter. Bake at 300 for 1 1/2 - 2 hours. Cool 5 mts. before removing from pan. Freezes well. Can serve 15.

Chocolate Glaze

1 square (1 oz.) unsweetened chocolate
1 tsp. margerine
2 tbls. boiling water
1 cup confectioner's sugar

Melt the chocolate and margerine over hot water. Add the boiling water and sugar and beat until smooth to make a thin glaze. Drizzle glaze over cake.

MsgID: 084007
Shared by: Gina, Fla
Board: What's For Dinner? at Recipelink.com
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