Shell Macaroni Chicken Tetrazzini Recipe
Ingredients
| Macaroni | 2 1/2 Cup (16 tbs), uncooked | |
| Butter/Margarine | 6 Tablespoon, melted | |
| All purpose flour | 6 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1/2 cup heavy or whipping cream | ||
| 2 egg yolks, slightly beaten | ||
| Cooked and cubed chicken | 1 Cup (16 tbs) | |
| Sliced mushrooms | 1/2 Cup (16 tbs), drained | |
| Pimientos | 1/4 Cup (16 tbs), chopped | |
| Parsley flakes | 1 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook macaroni according to package directions until al dente; drain.
Blend melted butter or margarine and flour in 2-quart micro-proof bowl until smooth; add chicken broth and cream.
Microwave on medium-high (2/3 power) until hot; stir.
Microwave on medium-high for an additional 1 to 2 minutes or until boiling.
Stir small amount of hot sauce into beaten egg yolks; blend well.
Return egg mixture to sauce; stir until smooth.
Microwave on medium'(1/2 power) for 1 minute or until cooked and very thick.
Add chicken, mushrooms, pimientos, parsley, wine, salt and pepper; toss with macaroni/Microwave on medium for 1 to 2 minutes or just until hot; sprinkle with Parmesan cheese.
Blend melted butter or margarine and flour in 2-quart micro-proof bowl until smooth; add chicken broth and cream.
Microwave on medium-high (2/3 power) until hot; stir.
Microwave on medium-high for an additional 1 to 2 minutes or until boiling.
Stir small amount of hot sauce into beaten egg yolks; blend well.
Return egg mixture to sauce; stir until smooth.
Microwave on medium'(1/2 power) for 1 minute or until cooked and very thick.
Add chicken, mushrooms, pimientos, parsley, wine, salt and pepper; toss with macaroni/Microwave on medium for 1 to 2 minutes or just until hot; sprinkle with Parmesan cheese.
Chef
