Chicken Tetrazzini with Prosciutto and Peas

I made this Chicken Tetrazzini tonight for dinner.  I split the difference and put mushrooms into half and peas into the other half to satisfy my family's food likes and dislikes (including my own).


Chicken Tetrazzini with Prosciutto and Peas

Ingredients:

3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (6 or 7 oz.) package vermicelli pasta
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules or paste
1/2 teaspoon pepper
2 cups freshly grated Parmesan cheese
4 cups diced cooked chicken
1 (4.5 oz.) jar sliced mushrooms, drained
1 cup frozen baby peas, thawed
1/2 cup slivered almonds (optional)

Preparation:

1.  Saute prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

2.  Preheat oven to 350 degrees F. Prepare pasta according to package directions.

3.  Melt butter in dutch oven over low heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly.  Whisk in bouillon, pepper and 1 cup Parmesan cheese.

4.  Remove from heat; stir in diced cooked chicken, sliced mushrooms, peas, crispy prosciutto, and hot cooked pasta.

5.  Spoon mixture into a lightly greased 13 x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

6.  Bake at 350 degrees F. for 35 minutes or until bubbly.

Enjoy!

The Creative Cook

White Chocolate Cranberry Cookies

These cookies are from the FoodNetwork website but they originate from Trisha Yearwood.  I made them for the first time today.  The cookies are yummy.  They are different from the average Christmas cookies.  I highly recommend these even if you don't like white chocolate.

White Chocolate Cranberry Cookies
courtesy Trisha Yearwood

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup packaged light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Directions:

1.  Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

2.  With an electric mixer, cream the butter and both sugars together until smooth.

3.  Add the vanilla and egg, mixing well. Sift together the flour and baking soda.

4.  Spoon the flour mixture gradually into the creamed sugar mixture.

5.  Stir in the cranberries, white chocolate chips and macadamia nuts.

6.  Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.

7.  Bake 1 sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.

8.  Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.

9.  Store in an airtight container for up to 2 weeks.

Enjoy!

The Creative Cook