Light And Easy Chicken Tetrazzini Recipe
Ingredients
3/4 pound rotini or other short spiral pasta
3/4 cup sun-dried tomato halves (1 1/2 ounces)
1 tablespoon butter
1/2 pound fresh mushrooms, sliced (about 2 1/2 cups)
1 cup thinly sliced scallions
3 garlic cloves, crushed through a press
3 tablespoons flour
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth, preferably reduced-sodium
3/4 cup skim milk
2 cups cubed cooked skinless chicken breast (about 1/2 pound)
1/2 cup chopped fresh basil
3 tablespoons dry sherry
2 tablespoons grated Parmesan cheese, preferably imported
Directions
1. In a large pot of boiling salted water, cook pasta until tender but still firm, about 12 minutes; drain in a colander. Meanwhile, in a small heatproof bowl, cover dried tomatoes with boiling water. Let stand 10 minutes, until softened; drain. Thinly slice tomatoes.
2. In a large nonstick frying pan, melt butter over medium-low heat. Add mushrooms, scallions, and garlic, cover, and cook, stirring often, until mushrooms are softened, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add Italian seasoning and pepper, then whisk in broth and milk. Bring to a boil over medium heat, stirring, until sauce is thickened, 3 to 5 minutes.
3. Stir in chicken, basil, sherry, and sun-dried tomatoes. Simmer over medium-low heat, stirring often, 5 minutes. Toss sauce with pasta and cheese and serve.
2. In a large nonstick frying pan, melt butter over medium-low heat. Add mushrooms, scallions, and garlic, cover, and cook, stirring often, until mushrooms are softened, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add Italian seasoning and pepper, then whisk in broth and milk. Bring to a boil over medium heat, stirring, until sauce is thickened, 3 to 5 minutes.
3. Stir in chicken, basil, sherry, and sun-dried tomatoes. Simmer over medium-low heat, stirring often, 5 minutes. Toss sauce with pasta and cheese and serve.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
