Light And Easy Chicken Tetrazzini Recipe
If you were looking for something different, this Light And Easy Chicken Tetrazzini recipe is it! The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Light And Easy Chicken Tetrazzini. This Light And Easy Chicken Tetrazzini is never going to fail as a Main Dish. It is highly recommended, you must try this 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.
