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Chicken Tetrazzini with Roasted Red Peppers

Prep and Cook Time 20 minutes


Makes 6 servings


6 ounces uncooked egg noodles
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (about 14-1/2 ounces) chicken broth
1 cup whipping cream
2 tablespoons dry sherry
2 cans (6 ounces each) sliced mushrooms, drained
1 jar (about 7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips
2 cups chopped cooked chicken
1 teaspoon Italian seasoning
1/2 cup (2 ounces) grated Parmesan cheese


  1. Cook egg noodles according to package directions. Drain well.
  2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour and whisk until smooth. Add chicken broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.
  3. Combine mushrooms, red peppers and noodles in large bowl; toss well. Add half the chicken broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, chicken and Italian seasoning in large bowl.
  4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon chicken mixture into well. Sprinkle with cheese.

Nutritional Information

Fiber 2 g
Carbohydrate 33 g
Cholesterol 125 mg
Total Fat 25 g
Calories from Fat 49 %
Calories 452
Protein 23 g
Sodium 1017 mg

Dietary Exchange

Meat 2
Vegetable 1
Starch 2
Fat 4

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