Chicken Tetrazzini with Roasted Red Peppers the Editors of Publications International, Ltd.
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|
- Cook egg noodles according to package directions. Drain well.
- 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.
- 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.
- Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon chicken mixture into well. Sprinkle with cheese.
|Total Fat||25 g|
|Calories from Fat||49 %|
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