Chicken Tetrazzini with Roasted Red Peppers Makes 6 servings
Ingredients
6
ounces uncooked egg noodles
3
tablespoons butter
1/4
cup all-purpose flour
1
can (about 14 ounces) chicken broth
1
cup whipping cream
2
tablespoons dry sherry
2
cans (6 ounces each) sliced mushrooms, drained
1
jar (about 7 ounces) roasted red peppers, drained and cut into 1/2-inch strips
2
cups chopped cooked chicken
1
teaspoon Italian seasoning
1/2
cup (2 ounces) grated Parmesan cheese
Prep and Cook Time
20 minutes
1. Cook egg noodles according to package directions. Drain well; cover and keep warm.
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.
3. Combine mushrooms, roasted peppers and noodles in large bowl; toss well. Add half of sauce to bowl; stir. Combine remaining sauce, chicken and Italian seasoning in medium bowl.
4. Spoon noodle mixture onto serving plates. Top with chicken mixture. Sprinkle with cheese.
Chicken Tetrazzini with Roasted Red Peppers
