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Cheesy Chicken Tetrazzini Recipe
|Boneless skinless chicken breasts||2 , cut into 1-inch pieces|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Red bell pepper||1 Small, cut into julienne strips|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Tricolor corkscrew pasta||8 Ounce, cooked, drained (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Shredded cheese||4 Ounce (Nokkelost Or Jarlsberg, 1 Cup)|
Serving size: Complete recipe
Calories 2961 Calories from Fat 1314
% Daily Value*
Total Fat 149 g229.8%
Saturated Fat 88.2 g440.8%
Trans Fat 0.1 g
Cholesterol 657.7 mg
Sodium 4850.5 mg202.1%
Total Carbohydrates 225 g74.9%
Dietary Fiber 20.8 g83.1%
Sugars 19.2 g
Protein 178 g356.1%
Vitamin A 285% Vitamin C 418.9%
Calcium 195.7% Iron 63.7%
*Based on a 2000 Calorie diet
Add mushrooms; cook and stir until tender.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes over medium heat until blended.
Gradually blend in broth, cream and sherry.
Cook until thickened and smooth, stirring constantly.
Stir in salt, pepper and thyme.
Toss with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F 30 minutes.
Top with shredded cheese.
Bake until cheese is melted.