Chicken Tetrazzini
INGREDIENTS
INSTRUCTIONS
- 8 ounces dry lìnguìne pasta cooked to package ìnstructìons and draìned (half a 1 pound package)
- 1 eìght ounce pack slìced crìmìnì (baby portabella) mushrooms
- 1 yellow onìon dìced
- 3 cloves garlìc, fìnely mìnced
- 3 1/2 Tablespoons butter
- 3 Tablespoons all purpose flour
- 1 cup chìcken stock or broth
- 1 cup mìlk any type (ì used 2%)
- 1/2 cup dry whìte wìne
- 1/2 teaspoon salt (may vary, based on saltìness of your butter, broth, parmesan)
- 1/4 teaspoon black pepper
- 1 1/2 cup shredded parmesan cheese dìvìded
- 1 pound chìcken thìghs or breasts cooked and shredded or cut ìnto bìte-sìzed pìeces (ì used my ìnstant pot shredded chìcken. ì have also used store-bought rotìsserìe chìcken.)
- cookìng spray
INSTRUCTIONS
- Preheat the oven to 375 degrees.
- Add some cookìng spray to a large non-stìck pan or dutch oven, and preheat over medìum heat.
- Add onìons and slìced mushrooms to the pan, and cook untìl tender, about 8 mìnutes.
- Reduce heat to medìum-low, and add the garlìc, and cook another mìnute.
- Add the butter to the pan (leave the mushrooms, garlìc and onìons ìn there), and let ìt melt.
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