Recipe Detail

Chicken Tetrazzini

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Number of Servings:


  1. 8 ounces - spinach fettucine
  2. 2 teaspoons - olive oil
  3. 1 - red bell pepper diced
  4. 1/2 pounds - mushrooms thinly sliced
  5. 10 ounces - skinless, boneless chicken breasts cut into 1/2-inch thick strips
  6. 3 tablespoons - dry sherry
  7. 3 tablespoons - flour
  8. 2 cups - low-fat milk
  9. 3/4 teaspoons - salt
  10. 1/2 teaspoons - dried sage
  11. 1/4 teaspoons - freshly ground black pepper
  12. 1/4 cups - grated parmesan cheese
  13. 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.


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