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Ingredients
| chicken breasts: 2 breasts (halved//cubed) |
| salted butter: 1/4 cup |
| white mushrooms (sliced): 2 cups |
| all-purpose flour (unsifted): 1/4 cup |
| chicken broth: 2 cups |
| light whipping cream (fluid): 1/4 cup |
| parsley (chopped): 1 tsp |
| salt: 1 tsp |
| whole nutmeg: 1/4 tsp |
| black pepper: 1/4 tsp |
| white wine: 1 Tbl |
| pasta (spaghetti): 8 oz (cooked and drained) |
| parmesan cheese (grated): 3/4 cup |
Chicken Tetrazzini
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- In skillet, cook chicken in butter, 2 minutes.
- Add mushrooms, cook and stir 2 minutes.
- Stir in flour, add the broth.
- Cook, stirring, until sauce comes to a boil.
- Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
- Fold in the spaghetti.
- Put in a greased pan or casserole dish.
- Sprinkle with parmesan.
- Bake, uncovered at 350* for 30 minutes.