Chicken Tetrazini

This is a recipe from my SIL Kristen. I have modified it to include pasta I made by soaking the dough overnight to reduce phytic acid. I also added some herbaceous goodness to the sauce with basil and marjoram at the suggestion of my friend G. It came together very nicely when I made it for lunch yesterday.

I also see that this recipe is nothing like the "Chicken Tetrazini" in my Better Homes and Gardens cookbook. Who knows what that is all about? So, full disclaimer: I don't know if this is really Chicken Tetrazini, but that's what I call it. Enjoy!

Chicken Tetrazini

8 oz. soaked or sprouted pasta (I used durum wheat berries ground up for my pasta)
3 cups cooked chicken, cubed
3 cups homemade chicken broth/stock
½ cup parmesan cheese, grated
½ cup Cheddar cheese, grated (I used raw, grass-fed)
1 cup milk or cream
5 tablespoons butter
6 tablespoons sprouted flour
1 teaspoon sea salt
pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried marjoram

1. Preheat oven to 350. Cook pasta until tender and drain. In a large saucepan, melt butter and gradually whisk in flour to make a roux. Gradually stir in broth, whisking continuously. Add milk and parmesan cheese, stirring with a wooden spoon until all cheese is melted. Cook over medium heat until mixture bubbles and thickens.
2. Season with salt and pepper, basil and marjoram. Add chicken and pasta into saucepan and combine. Pour into buttered 9x13 pan. Sprinkle grated cheddar cheese over top. Bake for about 30 minutes, until cheese has melted and begins to brown.