Chicken Tetrazzini

This Chicken Tetrazzini recipe serves 6

INGREDIENTS

• 1 pound of mostaccioli, linguini or spaghetti

• 4 boneless chicken breasts cut up into small pieces

• 1 bunch of fresh broccoli

• 1 pound of button mushrooms, sliced

• 1 medium yellow onion, chopped

• 1 can of sweet peas, drained

• 2 cloves of garlic, chopped

• 5 Tbls of butter

• 1 Tbls of vegetable oil

• 1/3 cup of flour

• 1/4 cup of dry white wine

• 1 cup of heavy whipping cream

• 1 cup of chicken broth

• 3/4 tsp of freshly grated nutmeg

• 1/2 cup of freshly grated parmesan cheese

• 1/4 tsp of salt

• 1/4 tsp of fresh ground black pepper

• 1/4 cup of fresh parsley chopped

• 1 package of fresh mozzarella cheese, sliced

  PREPARATION

   

• In a steamer steam the broccoli until tender, about 10 minutes, then set aside.

• In a large skillet sauté the onions, garlic and mushrooms in the oil and butter, about 1 minute.

• Add the chicken pieces and cook through for about 10 minutes.

• Season with salt and pepper.

• Stir in flour and add more butter if necessary.

• Stir in wine and broth reduce for 2 minutes

• Stir in cream and cook until sauce thickens.

• Stir in parmesan cheese

• Add peas and broccoli.

• Grate the nutmeg all over the mixture and cook for one minute.

• Cook the pasta in 6 quarts of water until done, about 10 minutes.

• Drain the pasta mix it into the chicken mixture.

• Place everything in a casserole dish and top with mozzarella cheese and parsley.

• Place the casserole dish under the broiler to lightly brown the cheese. Be careful not to burn the top, the cheese cooks quickly.