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Chicken Almondzini


The dish I’m presenting you today, Chicken Almondzini, is quite delicious and hope that you like it too.

Chicken Almondzini

1-2     Garlic cloves, minced
1/2    Small onion, minced
1 Tbs. butter or cooking oil
1/3 cup    Flour
2 ¼ cup    Milk
8 oz.    Swiss cheese, shredded
1/3     Dry white wine
8 oz.    Penne, Fusilli, or Farfalle, cooked and drained
2 cups    Chopped cooked chicken or turkey
1 ¼ cups    Sliced almonds, lightly toasted
1 lb.    Mushrooms, sliced and sauteed
1    Roasted red pepper, cut into ¼” squares
½ lb    Broccoli heads, separated and blanched
½ cup    Parmesan cheese, grated


In a medium saucepan, sauté onion and garlic just until translucent, they should not brown,
Combine mayo and flour, and add to the onion mixture.
Gradually add milk, cook over low heat whisking constantly until thickened
Add cheese and wine, stir until cheese melts.  Take off the heat. (I think at this stage you have also created a good starting point for a Mac and Cheese, if you want to skip the other stuff completely )
In large bowl combine mayo mixture, spaghetti, chicken, broccoli, ¾ cup almonds, mushrooms and red pepper.
Toss lightly, pour into baking dish.
Top with remaining almonds and bake @ 350° for 15-20 minutes, until it is heated through and bubbling.
Serve with grated Parmesan cheese.
Serves 6-8.
This is a great dish for a crowd or a buffet dinner.  All of the components of the dish need to be cooked prior to adding them together.  If you are going to sauté the chicken, use the same pan to sauté the mushrooms and then the onion-garlic mixture.  When the water is ready to boil for the pasta, drop the broccoli florets in for 2 minutes and then remove and add the pasta.  This dish can also be prepared through #6 and placed in the refrigerator overnight (or in the freezer).  Bring to room temperature before heating in the oven.

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