Search for anything:

Chicken Tetrazzini Toss

pasta, chicken - other

1 tablespoon vegetable oil
3 cups sliced mushrooms; about 8 ounces
1 sweet red pepper; chopped
3 tablespoons all-purpose flour
1 teaspoon (each) salt and paprika
1/4 teaspoon pepper
2 cups milk
2 cups cubed cooked chicken or turkey
1 cup peas
2 tablespoons dry sherry; optional
12 ounces linguine pasta
1/4 cup grated Parmesan cheese
2 tablespoons sliced almonds; toasted

In large saucepan, heat oil over medium heat; cook mushrooms and red pepper, stirring occasionally, for 8 to 10 minutes or until no liquid remains. Stir in flour, salt, paprika and pepper; cook, stirring, for 1 minute. Whisk in milk; bring to boil. Reduce heat and cook, stirring, for about 8 minutes or until thickened. Stir in chicken, peas, and sherry (if using). Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot. Add sauce; toss to coat. Serve sprinkled with Parmesan and almonds. TIP: If you don't have any chicken leftovers, cook 8 ounces boneless skinless chicken breasts in 1 tablespoon vegetable oil in skillet for about 8 minutes or until no longer pink inside. Cut into cubes.

Contributor: Canadian Living - December, 1999

Yield: 4 servings.

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU