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Chicken tetrazzini

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Ingredients/Components

flour - 3 Tbsp
butter - 1/4 c
pepper - 1/4 tsp
clove garlic, minced - 1 item
grated Parmesan cheese - 2/3 c
bay leaf - 1 item
dry white wine - 1/4 c
green pepper, chopped - 1 item
thin spaghetti - 8 oz
fresh mushrooms, sliced - 12 oz
heavy cream, warmed - 1 c
salt, divided - 4 tsp
egg yolks, lightly beaten - 2 item
fryer, cooked, skinned, boned and broken into small pieces save all the broth - 1 (3
warm chicken broth reserve liquid from cooking chicken - 1 qt

How to make chicken tetrazzini:

In a large frypan, melt butter over medium heat. Add mushrooms, green pepper and garlic; saute about 5 minutes. Stir in flour, 1 teaspoon salt and the pepper. Slowly add 1 1/2 cups of warm chicken broth and the warm cream, stirring until thickened, about 3 minutes. Reduce heat to low and add wine. To the beaten egg yolks, add several tablespoons of the hot white sauce, stirring well, then add mixture to frying pan; continue to stir. Add chicken pieces, stirring until mixture is thoroughly heated, about 3 or 4 minutes.

While making sauce, cook the spaghetti in remaining broth and enough added water to make 3 quarts liquid. Add remaining 1 tablespoon (3 teaspoons) salt and the bay leaf to the broth-water. When done al dente, drain the spaghetti and arrange on greased, shallow 2-quart baking dish. Spoon sauce evenly over the spaghetti and sprinkle with the Parmesan cheese. Bake in a 300° oven for about 30 minutes or until bubbly.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 9

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