Chicken Tetrazzini
Chicken Tetrazzini is an impressive dinner. Made with 8 oz. thin noodles or fettucini, 1 garlic clove, mashed, 6 fresh parsley sprigs (leaves only), 2 tbsp. olive oil and 1/2 lb. fresh mushrooms, sliced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook the noodles in boiling, salted water for 10 minutes and drain.
Chop garlic and parsley together.
Place the oil in a skillet; heat and add mushrooms, bay leaf, garlic, parsley, salt and pepper.
Cook slowly for 4 minutes; stir.
Place the butter in another saucepan; melt and add the flour.
Add hot chicken broth, stirring constantly, until mixture thickens.
Remove from the heat.
Add cream and wine; stir well.
Place drained noodles in a buttered oven casserole.
Spoon mushroom mixture over the noodles and arrange chicken over mushrooms.
Pour the cream sauce over all and sprinkle the cheese on top.
Bake in preheated moderate 350Β° oven for about 15 minutes.
Serve with a green salad, a ripe pear, a slice of Fontina cheese and a glass of dry Orvieto.
π· Perfect Pairings
Complete your meal with these
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