Chicken Vegetini


I had Chicken tetrezini for the first time when I was 10. I fell in love with it. My mom made it for everyone of my birthdays. My favorite comfort food. I healthanized it with replacing dairy to dairy free milk and adding extra veggies. I use organic butter and flour for the rue. You can use any veggie you have or want to use and make this dish your own. I hope this is a comfort food for you.

Chicken Vegetini

5 chicken breast cubed
2 tbsp oil or butter
1/4 cup broth or dry white wine
1 1/2 cup sliced mushrooms
1 colour pepper diced
1 cup asparagus diced
Salt and pepper
3 tbsp butter
3 tbsp flour
1 cup broth
1 cup milk ( I use coconut milk)
1/2 cup dry white wine or broth
Salt and pepper
1/4 tsp paprika
1/2 cup grated parmesan cheese
Spaghetti or any pasta
Cut veggies and chicken. Heat a large pan to medium high heat with oil and fry chicken. When cooked pour out some of the liquid and add mushrooms, veggies, wine or broth, salt and pepper. simmer about 5 minutes. Set aside well you make the sauce.
Measure broth and milk so you are ready to go because we have to work quick. Heat large pot to medium high heat and melt butter add flour and whisk to a paste and start rotating milk and broth a little at a time. Continue stiring and add wine, spices and parmesan cheese. Bring to a simmer and once thickened add the chicken mixture.
Cook pasta and serve seperate or mix pasta with sauce.

Peace and Love!

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