Einkorn Chicken Tetrazzini – Recipe
I just made this delightful Chicken Tetrazzini using Einkorn Spaghetti from Young Living. It was delicious, and wasn’t difficult to make. Yes, this is my first recipe that is not gluten free. Perhaps I have some explaining to do.
I guess the time has come for me to fess up. I am not celiac sufferer, and don’t even have a gluten sensitivity as far as I know. In this year after my 21 Day Sugar Detox, I have continued to keep sugar out of my diet because it’s bad for me. I believe that gluten foods are possibly just as bad for me because of the easily available carbs. This is one of the reasons I have kept gluten out of my diet as well as sugar. Another reason, and possibly my main reason for eschewing gluten, is that doing so gives me great control over my diet. I can simply say, “No. I don’t eat that.” Easy.
Beginning last summer, I have been buying a package of Einkorn pasta each month and creating something amazing with it. Why? Two reasons. First, my husband loves pasta and likes it on the menu from time to time. The other reason is because it’s Einkorn, the original wheat, with only 14 chromosomes instead of the 42 chromosomes in modern wheat. There’s a possibility that Einkorn could be tolerated by people who can’t eat wheat products. That doesn’t affect me, of course. For me, allowing myself one package of Einkorn pasta each month is again about control, and it has worked for me.
Einkorn Chicken Tetrazzini Recipe
8 ounces Einkorn Spaghetti
3 chicken breasts
12 ounces fresh mushrooms, sliced (I used Criminis)
1 medium onion, chopped
3 cloves garlic, diced
1 Tablespoon olive oil
4 Tablespoons butter
14 ounces chicken broth
1 cup heavy cream
1 Tablespoon lemon juice
2 cups shredded mozzarella
1/4 c minced fresh parsley
Salt and pepper to taste
Pre-heat over to 350.
Cook Einkorn Spaghetti following package direction. Cook to al dente stage, then drain and rinse with cool water to stop cooking. Set aside.
In a large pot, cook the chicken breasts over low-medium heat until done. Dice the meat and set aside.
In the same pot, combine mushrooms, onions, garlic, and olive oil. Cook over low-medium heat until mushrooms are cooked and onions are softened. Set aside.
In the same pot, melt butter. Then add chicken broth and cream, stirring over low-medium heat. Add mozzarella and lemon juice, continuing to stir. When cheese is melted, stir in the vegetables, chicken, and spaghetti, along with the chopped parsley. If your pot is oven-safe, bake your Einkorn Chicken Tetrazzini right in the pot. If not, turn mixture into a large casserole dish and cover. Bake 30 minutes covered, then remove cover and bake an additional 15 minutes.
You can become a member of my Young Living team here. Then you can pick up some Einkorn spaghetti, or maybe some Einkorn rotini, another favorite around here.