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Chicken Tetrazzini

  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 1/2 cup chopped onion

  3. 2 cloves garlic , minced

  4. 8 mushroom s, sliced

  5. 2 -3 chopped carrot s

  6. 1 cup frozen pea s

  7. 1 cup chicken stock

  8. 1/4 cup flour

  9. 1 1/2 cups milk or half and half

  10. 3 tablespoons dry white wine

  11. 3/4 teaspoon salt

  12. teaspoon white pepper

  13. 1/2 cup grated parmesan cheese, plus extra for topping

  14. 3 - 4 cups cooked chicken , cubed

  15. 8 ounces spaghetti or linguini, broken into thirds and cooked

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Melt 1 - 2 tablespoons butter in medium saucepan over medium heat. Sautee onion, garlic, mushrooms and carrot until tender, about 5 minutes. Remove vegetables to a plate with a slotted spoon.

  3. Add remaining 2 tablespoons butter to saucepan and blend in flour. Add stock, milk, wine, salt, pepper and cheese. Stir until smooth and thickened, about 2 minutes. Return vegetables to pan, add peas, and mix thoroughly. Add chicken and spaghetti and mix thoroughly.

  4. Put into a 9“ x 13” dish coated with cooking spray. Cover and bake for 30 minutes. Sprinkle with remaining cheese (you can add bread crumbs for extra crunch). Bake, uncovered until bubbly and top is golden, 10 - 15 minutes longer.

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