One of the first things I switched over to buying organic was milk. I knew that drinking milk from cows that were never administered antibiotics or growth hormones, and were fed an organic diet, free of pesticides, was important to me. Once I made that switch, I also started buying organic wheat products. It wasn’t a hard or expensive commitment and it ensured that me and my family were avoiding pesticides in a large amount of meals we consumed. And as an added bonus, we were also avoiding GMOs because organic is always GMO-free.
I always buy organic flours, along with any other cooking staples, like broth, sweetener, oil and vinegar. I’ll admit that buying organic pasta is also a no-brainer for me. But if you have hesitations, it’s much more affordable than you may think – in fact, it’s only 50 cents more per pound than buying conventional. So why not buy organic?
In the winter I crave noodles. Warm, creamy, noodles. This tetrazzini is made with chicken instead of the traditional turkey because organic chicken is more readily available; and to be honest, I just enjoy the flavor more. I insist on serving some sort of vegetable with my meals, so I added broccoli to the casserole. This way you have a perfectly balanced meal and there’s no guilt in digging in!
This recipe will feed a crowd of 8 people. But if you don’t have an immediate crowd at your house you can also freeze half of it for another time or simply cut the recipe in half. I use the hot sauce as an optional topping because my family has a mix of what kind of heat we can tolerate, so its easier to have each individual add the amount they like. If everyone in your house likes it hot, by all means, add the hot sauce in with the salt and pepper!
Creamy Chicken and Broccoli Tetrazzini
- 1 16-ounce package Earth Fare Organic Spaghetti
- 1 medium onion
- ¼ cup butter, cubed
- 3 tablespoons all-purpose unbleached flour
- 1 cup Earth Fare Organic Chicken Broth
- 4 cups milk
- 2 cups cubed or shredded cooked chicken
- ½ cup crumbled cooked bacon
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups broccoli florets
- ½ cup shredded parmesan cheese
- ½ cup fontina cheese
- ¼ cup parsley (optional topping)
- hot sauce (optional topping)
- Preheat oven to 375 degrees. Cook your spaghetti according to the package directions.
- In a large, deep skillet, sauté the onion in butter until soft. Stir in the flour until well blended. Whisk in chicken broth until smooth, about 2 minutes. Now, slowly whisk in the milk. Bring it to a boil, and cook until thickened, stirring occasionally, for about 5 – 10 minutes. Stir in the chicken, bacon, salt and pepper.
- Stir in your drained cooked spaghetti, parmesan cheese and broccoli florets. You want it nice and creamy now, so add more milk if needed.
- Grease a 13 x 9 inch baking dish, or 2 smaller ones to fit all ingredients. Pour mixture into baking dish(s) and top with shredded fontina cheese. Cover and bake for 25 – 30 minutes. I like to broil for the last 5 minutes to get the top nice and crispy brown, but that is optional.
- Serve with chopped parsley and hot sauce.