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|Chicken broth||2 1⁄2 Cup (40 tbs) (Regular Strength)|
|Half and half||1 1⁄4 Cup (20 tbs) (Light Cream)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||3⁄4 Cup (12 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|Water||1 , salted (As Required)|
|Noodles||8 Ounce (Spaghetti Or Tagliarini)|
|Cooked chicken slivers/Cooked turkey slicers||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 4888 Calories from Fat 2371
% Daily Value*
Total Fat 267 g410.9%
Saturated Fat 120.6 g603%
Trans Fat 0.1 g
Cholesterol 1327 mg
Sodium 3787.9 mg157.8%
Total Carbohydrates 253 g84.2%
Dietary Fiber 12.9 g51.6%
Sugars 15.3 g
Protein 336 g671.4%
Vitamin A 105.5% Vitamin C 16.4%
Calcium 161.3% Iron 122.4%
*Based on a 2000 Calorie diet
Cook, stirring, for about 3 minutes after mixture starts to simmer.
Stir in 1/2 cup of the Parmesan cheese.
Measure out 1 cup of the sauce and blend in remaining cheese.
Melt the remaining 4 tablespoons butter in a pan, add mushrooms, and cook quickly, stirring, until lightly browned.
Bring a quantity of salted water to boiling, add noodles and cook until just tender to bite, but not soft; drain.
Combine the large portion of sauce, mushrooms (save a few slices for garnish), hot noodles, and chicken; salt to taste.
Turn into a large shallow casserole or individual casseroles.
Spoon the 1 cup of sauce evenly over the surface and top with reserved mushroom slices.
Bake in a 375° oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones.
Broil tops until lightly browned.