Main Dish

Chicken Tetrazzini

1 whole chicken, stewed or baked and cooled

8 tablespoons (1 stick) butter, divided

2 tablespoons olive oil, divided

1 pound white mushrooms, trimmed and sliced 1/4 inch thick

1 large onion, finely chopped

4 cloves garlic, minced

1/2 cup dry white wine

1/3 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 cup chicken broth

1/8 teaspoon ground nutmeg

Salt and pepper to taste

1 1/4 cups grated Parmesan, divided

1/2 teaspoon dried thyme leaves

1 pound linguine

1 (10-ounce) package frozen peas

1/4 cup dried Italian bread crumbs

Remove skin and bones from chicken, and chop meat into bite-size pieces. Set aside in a large bowl.

Put 1 tablespoon each butter and oil in a large, deep frying pan over medium-high heat. Add the mushrooms and sauté until their liquid evaporates and they turn pale golden, 1 to 2 minutes. Add the onion and garlic and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Add to the chicken.

In the same pan, melt 4 tablespoons butter over medium-low heat. Add the flour and whisk 2 minutes. Whisk in the milk, cream, broth and nutmeg. Increase the heat to high, and bring to a boil. Reduce heat and simmer, uncovered, until the sauce thickens slightly, about 10 minutes, whisking often. Season with salt and pepper. Stir in 1 cup of the Parmesan and the thyme.

Heat oven to 375 degrees. Coat a 9-by-13-inch pan with vegetable oil spray.

Cook linguine in boiling water for 2 minutes less than the package directs for al dente. Drain. Toss with the remaining tablespoon of olive oil. Add the pasta, sauce and peas to the chicken mixture, tossing to combine. Transfer to the prepared pan.

Sprinkle with the bread crumbs and remaining Parmesan. Dot with the remaining butter. Bake, uncovered, until golden brown and bubbly, about 25 minutes. Makes 12 servings.

Per serving: 553 calories (49 percent from fat), 29 g fat (14 g saturated, 7.1 g monounsaturated), 107 mg cholesterol, 27.5 g protein, 43 g carbohydrates, 3.4 g fiber, 493 mg sodium.

Dessert

Peaches with Brown Sugar and Rum Sauce

1/4 cup (1/2 stick) butter

1/3 cup light brown sugar

1/4 teaspoon, or to taste, cinnamon

2 large or 3 small peaches, peeled and sliced 1/3-inch thick

1 tablespoon vanilla

2 ounces dark rum

Vanilla, butter pecan or peach ice cream

Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring often, about 2 minutes. Spoon peaches and sauce over ice cream. Makes 4 servings.

Per serving (with 1/2 cup vanilla ice cream): 248 calories (49 percent from fat), 16 g fat (10 g saturated, 4.2 g monounsaturated), 55 mg cholesterol, 1.8 g protein, 25.3 g carbohydrates, 1.2 g fiber, 121 mg sodium.

Side Dish

The Unicorn ’s Sweet Potato Salad

1 1/2 pounds sweet potato, (4 to 5 medium), diced and cooked

1 cup diced celery

1 cup diced pineapple

1/2 cup raisins

1/4 cup toasted walnuts

1 teaspoon minced fresh ginger

1 teaspoon finely minced orange zest

1 tablespoon lemon juice

1/2 cup plain yogurt or egg-less mayonnaise

1 teaspoon white pepper

Combine all ingredients and mix well. Refrigerate for a couple of hours to allow flavors to develop. Makes 8 servings.

Per serving: 161 calories, 3 g protein, 32 g carbohydrate, 3 g fat, 16 percent of calories as fat, 3.8 g fiber, 2 mg cholesterol, 30 mg sodium.

Sleuth’s Corner

Q. While on vacation in Brazil I had what was called a Romeo & Juliet for breakfast: a crispy warm roll with guava paste and cheese and I’m not sure what else. The cheese was not cream cheese, like the Cuban guava pastries. I would like to know how to make this.

Jean Clark