Tuesday, December 1, 2009

Chicken Tetrazzini


4 tbsp. butter
8 oz. sliced mushrooms
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/3 cups half and half
3 tbsp. sherry (or Marsala)
Salt and Pepper
1/8 tsp. ground nutmeg
3 cups cooked, shredded chicken
1/2 pound spaghetti, broken in half and cooked according to package directions
4 oz. sliced provolone cheese
1/2 cup grated Parmesan cheese


Preheat oven to 425 degrees.

In a large non-stick skillet melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in the chicken and provolone. Combine chicken mixture with spaghetti; toss gently and spoon into a 13 x 9 - inch baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.

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