Thursday, September 15, 2011

Day 15 - Chicken Tetrazinni

Breakdown cost of this meal.

Spaghetti from Pasta Peddler $7.50
1 1/2 tsp olive oil
1/2 tsp salt and pepper
2 tbls butter
1/4 cup chopped onion $0.25
5-6 cloves of garlic, minced $0.10
1/2 cup of ricotta cheese from Sorrento $1.00
1/4 cup of milk $0.50
2 cups shredded cheese $1.99
2 cups cooked and cubed chicken $1.15
2 tbls chopped fresh parsley
1/4 cup diced sweet pepper $0.65

Total cost for 4 servings = $13.14

Preheat oven to 350 degrees.
Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add cubed chicken, salt, pepper milk, and 1/2 cup of the ricotta cheese. Cook and stir until cheese melts and mixture is smooth. Then the other 1/2 cup of ricotta and stir until smooth. In a large bowl add spaghetti, parsley, peppers and 1/2 cup of shredded cheese. Mix well. Transfer to 2-quart baking dish. Cover with the rest of the cheese and then lid or a layer of foil.
Bake at 350 degrees for 30 minutes or until hot and bubbly.
Remove foil or lid and continue baking 2 more minutes until cheese melts and just starts to brown.

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