Chicken Tetrazzini with Roasted Red Peppers
Prep and Cook Time 20 minutes
Makes 6 servings
|6||ounces uncooked egg noodles|
|1/4||cup all-purpose flour|
|1||can (14-1/2 ounces) chicken broth|
|1||cup whipping cream|
|2||tablespoons dry sherry|
|2||cans (6 ounces each) sliced mushrooms, drained|
|1||jar (7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips|
|2||cups chopped cooked turkey|
|1||teaspoon Italian seasoning|
|1/2||cup grated Parmesan cheese|
- Cook egg noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.
- Meanwhile, melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.
- Add mushrooms and peppers to noodles; toss well. Add half of broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, turkey and Italian seasoning in large bowl.
- Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon turkey mixture into well. Sprinkle with cheese.
|Total Fat||25 g|
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