Cheesy Chicken Tetrazzini Recipe
Ingredients
2 whole chicken breasts, boned, skinned and cut into 1-inch pieces
2 tablespoons butter or margarine
1 1/2 cups sliced mushrooms
1 small red pepper, cut into julienne strips
1/2 cup sliced green onions
1/4 cup all-purpose flour
1 1/4 cups chicken broth
1 cup light cream or half-and-half
2 tablespoons dry sherry
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves, crushed
1 package (8 ounces) tri-color rotelle pasta, cooked until just tender and drained
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup shredded NOKKELOST or JARLSBERG Cheese
Directions
In skillet, brown chicken in butter.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.
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