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Chicken Tetrazzini with Roasted Red Peppers
Makes 6 servings
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Ingredients
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6
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ounces uncooked egg noodles
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3
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tablespoons butter or margarine
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1/4
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cup all-purpose flour
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1
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can (about 14 ounces) chicken broth
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1
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cup whipping cream
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2
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tablespoons dry sherry
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2
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cans (6 ounces each) sliced mushrooms, drained
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1
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jar (about 7 ounces) roasted red peppers, drained and cut into 1/2-inch strips
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2
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cups chopped cooked chicken
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1
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teaspoon Italian seasoning
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1/2
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cup (2 ounces) grated Parmesan cheese
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Prep and Cook Time
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20 minutes
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1. Cook egg noodles according to package directions. Drain well.
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2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour and whisk until smooth. Add chicken broth; bring to a boil over high heat. Remove from heat. Gradually add cream and sherry, stirring until well blended.
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3. Combine mushrooms, roasted peppers and noodles in large bowl; toss well. Add half of broth mixture to bowl; stir. Combine remaining broth mixture, chicken and Italian seasoning in medium bowl.
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4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon chicken mixture into well. Sprinkle with cheese.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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452
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Calories from Fat
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49 %
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Total Fat
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25 g
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Cholesterol
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125 mg
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Carbohydrate
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33 g
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Fiber
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2 g
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Protein
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23 g
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Sodium
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1017 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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2 Meat
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4 Fat
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