Chicken Tetrazzini
From caramia 16 years ago
- 40 minutes to make
- Serves 8
The is simple to make ,and delicious served with warm garlic bread and a salad
Ingredients
- 8 chicken tenderloins shopping list
- 3/4 cup fresh sliced mushrooms shopping list
- 1 red bell pepper (chopped) shopping list
- 1/2 yellow bell pepper (chopped) shopping list
- 8 oz. uncooked spaghetti shopping list
- 1/4 cup butter shopping list
- 1/4 cup all-purpose flour shopping list
- 1 cup chicken broth shopping list
- 1 cup half-and-half shopping list
- 1 tsp. garlic salt shopping list
- ground black pepper to taste shopping list
- 1/2 cup shredded swiss cheese shopping list
- 1/3 cup grated parmesan cheese shopping list
- 1/4 grated parmesan cheese for topping shopping list
How to make it
- In a large skillet, sauté the tenderloins, salt and pepper to taste. Add the mushrooms, red and yellow bell peppers and cook until vegetables are tender. Cook the spaghetti, drain and set. In a large saucepan, melt the butter or margarine and blend in flour.
- Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
The Rating
Reviewed by 3 people-
This sounds amazing!
organicmama
in loved it
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Easy and delicious. I used left over chicken and everyone loved it! I will make this again.
Kalvin686
in loved it
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