EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1442/
Chicken Tetrazzini
Yield: 6 servings (1 cup each )
Ingredients
| 3 |
cups |
( 8 oz.) Ronzoni Rotini, uncooked
|
|
|
| 2 |
cups |
cooked chicken strips, 1-inch long ( 3/4 lb. uncooked )
|
|
|
| 1/4 |
cup |
butter or margarine
|
|
|
| 1 |
cup |
chopped sweet red pepper
|
|
|
| 1/2 |
cup |
sliced green onion
|
|
|
| 1/4 |
cup |
all-purpose flour
|
|
|
| 2 |
cups |
half-and-half or milk
|
|
|
| 1 3/4 |
cups |
(14 1/2-oz. can) chicken broth
|
|
|
| 1/3 |
cup |
dry sherry, milk or water
|
|
|
| 1/2 |
cup |
grated Parmesan cheese, divided
|
|
|
Directions:
Heat oven to 350 F. Cook pasta according to package directions for 7 minutes; drain. In 3-quart baking dish, stir together hot pasta and chicken. Meanwhile, in 4-quart saucepan over medium-high heat, melt butter; add red pepper and onion. Cook 5 minutes, stirring occasionally, or until red pepper is tender; reduce heat to medium. Stir in flour; cook 1 minute, stirring constantly. Stir in half-and-half, chicken broth and sherry. Cook, stirring frequently until mixture boils and thickens. Remove from heat; stir in 1/4 cup Parmesan cheese. Add salt to taste. Pour sauce over pasta mixture; sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Recipe compliments of Ronzoni.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1442/