Name: Chicken Tetrazzini
Ingredients: 4 tablespoons unsalted butter; 1 8-ounce package sliced mushrooms; 1/3 cup all-purpose flour; 1 14-ounce can low-sodium chicken broth; 1 1/3 cups half-and-half; 3 tablespoons dry sherry (optional); 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon grated nutmeg; 3 cups 1 pound cooked boneless, skinless chicken, cut into strips; 1/2 lb. spaghetti (broken in half and cooked according to package directions); 1/2 cup grated Parmesan cheese

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Chicken Tetrazzini

The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.

Course: Main Course, Pasta

Keyword: chicken, pasta

Servings:

Author: Relish

Ingredients

4 tablespoons unsalted butter
1 8-ounce package sliced mushrooms
1/3 cup all-purpose flour
1 14-ounce can low-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry optional
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon grated nutmeg
3 cups 1 pound cooked boneless, skinless chicken, cut into strips
1/2 lb. spaghetti broken in half and cooked according to package directions
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 425F.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 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 (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.