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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Yield: Makes 6 servings
Ingredients:
8
ounces uncooked thin noodles or vermicelli
2
tablespoons butter
8
ounces fresh mushrooms, sliced
1/4
cup chopped green onions
1
can (about 14 ounces) chicken broth
1
cup half-and-half, divided
2
tablespoons dry sherry
1/4
cup all-purpose flour
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1/8
teaspoon white pepper
1
jar (2 ounces) chopped pimiento, drained
1/2
cup (4 ounces) grated Parmesan cheese, divided
1/2
cup sour cream
2
cups cubed cooked chicken
Preparation:
1.
Preheat oven to 350°F. Cook noodles according to package directions. Drain; set aside.
2.
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup half-and-half and sherry to onion mixture. Pour remaining 1/2 cup half-and-half into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 1/4 cup Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
3.
Spray 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30 to 35 minutes or until hot.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 38 g |
| Cholesterol | 81 mg |
| Saturated Fat | 10 g |
| Total Fat | 20 g |
| Calories from Fat | 42 % |
| Calories | 437 |
| Protein | 24 g |
| Sodium | 716 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 3 |
This recipe appears in:
Italian
