This has a bunch of "unusual" ingredients as far as a Tetrazzini is concerned. I started with a leftover Roaster Chicken that my Mother in law gave me. I don't know about you, but I'm not too good to turn down free food!
Ingredients:
1 Roaster Chicken, deboned and cubed
1 lb. Thin Spaghetti
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Small Onion, diced
1 Roasted Red Bell Pepper, diced
1 Clove of garlic, crushed
1 Tbs Worcestershire
1 Tbs Soy Sauce
1/2 tsp Fresh Black Pepper
1/4 Parmesan (of less)
1 tsp Olive Oil
2 Ladles of Pasta water
Prepare pasta as directed by the box, but take it out a minute before its "Al Dente"
In a large pan, saute Onion, Pepper, and Chicken in olive oil until the onions are translucent and the chicken is warmed through. Add garlic and heat for an additional minute.
Add the Cans of Creamed soup, the Soy and Worcestershire to the pan and simmer for about 5 minutes. I added 2 ladles of pasta water to thin it out.
When the pasta is done, drain it and immediately add it to the pan with the chicken mixture. Stir to combine and add parmesan.
I added a bit more parmesan on the plate..
THIS WAS SO GOOD! Even my four year old ate it (after I picked out her "red things").
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