A question for the ages: Can one call one’s dinner “tetrazzini” if there is no pasta served?
Well, either way, we called this meal “chik’n tetrazzini” tonight, and we’re sticking to it. ;)
As you may recall, we enjoyed a pasta dish last night, so by the time tonight’s dinner rolled around, we were all spaghetti’d out and decided that rice would do quite nicely in its stead! The mixture of creamy sauce and rice reminded me very much – in texture, at least, if not in taste – of the chicken a la king my mother used to make when I was growing up. I still miss that chicken a la king – I suppose it’s time for me to create my own veg-friendly recipe!
But I digress.
Knowing that LeeLee was attending a lecture that began at 7 p.m., I put the chik’n and cream sauce in the Crock-Pot first thing this morning, leaving only the rice to cook upon our arrival home tonight. Within half an hour, the rice was fluffed-up and ready to go, and dinner was served!
I’ve made this recipe – which I found over at A Year of Slow Cooking – before, but it had been awhile and I’d forgotten how easy it was to make and how tasty it was to eat. I’ll definitely make it again soon!
The stats:
Quorn chik’n cutlets: $5.49 ($2.75/person)
Artichoke hearts: $2.49 ($1.25/person)
Frozen peas: $1.99 ($1.00/person)
Cream cheese: $2.99 ($1.50/person)
Broth: $3.49 ($1.75/person)
Rice: $0.30 ($0.15/person)
GRAND TOTAL: $16.75 … or $8.40 per person
BUT WAIT! This meal makes enough for at least one additional serving. So the per-person price goes down even more!
:)