Chicken TetrazziniTell a Friend
Rate this recipe:
Rating : 0
Classic baked dish with a light mushroom cream sauce and browned chicken strips.
Prep Time: 20 min(s)
Cook Time: 15 min(s)
Recipe Type: Public
Posted By: mcarr
Posted On: Mar 01, 2012
Number of Servings:
- 8 ounces - spinach fettucine
- 2 teaspoons - olive oil
- 1 - red bell pepper diced
- 1/2 pounds - mushrooms thinly sliced
- 10 ounces - skinless, boneless chicken breasts cut into 1/2-inch thick strips
- 3 tablespoons - dry sherry
- 3 tablespoons - flour
- 2 cups - low-fat milk
- 3/4 teaspoons - salt
- 1/2 teaspoons - dried sage
- 1/4 teaspoons - freshly ground black pepper
- 1/4 cups - grated parmesan cheese
- 2 tablespoons - sliced almonds
Heat a large pot of water to boiling, and cook the fettuccine until just tender. Drain well. Transfer to a large bowl. Meanwhile, preheat the oven to 425. Spray an 11x7-inch baking dish with non-stick cooking spray.
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and cook, stirring frequently, until almost tender, about 5 minutes. Stir in the mushrooms and cook until the mushrooms are tender, about 5 minutes. Add the chicken and cook, stirring frequently, until the chicken is lightly browned, about 3 minutes.
Add the sherry and cook until the liquid has almost evaporated, about 2 minutes. Stir in the flour until well combined. Gradually add the milk. Cook, stirring frequently, until the mixture is slightly thickened and the chicken is cooked through, about 2 minutes longer. Stir in the salt, sage, black pepper, and 2 tablespoons of the Parmesan. Add the chicken mixture to the fettuccine and toss well to combine.
Spoon the pasta mixture into the prepared baking dish, sprinkle the almonds and remaining 2 tablespoons Parmesan on top, and bake for 15 minutes, or until the top is lightly crisped.