Ingredients Jump to Instructions ↓

  1. 1/2 cup green pepper

  2. 2 tbsp. margarine or butter

  3. 1/4 cup all-purpose flour

  4. 2 tsp. instant chicken bouillon granules

  5. 2 cups milk

  6. 2 cups chopped, cooked chicken

  7. 2 tbsp. snipped parsley

  8. 1/4 cup dry sherry

  9. 1 8 oz pkg. Fettuccine

  10. 2 tbsp. sliced toasted almonds

  11. In a saucepan cook green pepper in butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir for 1 minute more. Stir in chopped chicken and parsley; heat trough. Stir in sherry. Meanwhile, cook fettuccine in boiling salted water till "al dente". Immediately drain in a colander. Serve chicken mixture atop the hot fettuccine; sprinkle with almonds.


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