Chicken Tetrazzini

Course : Chicken
Serves: 1
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1 Pound spaghetti
3 Tablespoons vegetable oil
1 1/2 Pounds chicken strips
1/2 Pound mushrooms -- thinly sliced
3 Tablespoons butter
3 Tablespoons all-purpose flour
2 Cups chicken broth
1 cup heavy cream
2 Tablespoons sherry
1/4 Teaspoon freshly grated nutmeg
1 teaspoon salt and pepper to taste
1/2 Cup grated Parmesan cheese

Preparation / Directions:

Preheat the broiler. Lightly coat a 9 x 13 inch baking pan with nonstick spray. Cook the pasta according to package instructions. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the chicken and cook 5 to 6 minutes. Set aside. Add the remaining oil to the saucepan. Add the mushrooms and cook 3 to 5 minutes, until soft. Set aside with the chicken. Add the butter and flour to the saucepan and stir, until blond and pasty. Whisk in the broth until smooth. Add the cream, sherry, nutmeg and salt and pepper. Cook 3 to 5 minutes, until the sauce is thick. Add the chicken, mushrooms and cooked spaghetti and stir well. Pour the mixture into the pan. Top with the Parmesan and broil until the cheese is brown.


Nutritional Information:

3612 Calories (kcal); 186g Total Fat; (46% calories from fat); 97g Protein; 379g Carbohydrate; 451mg Cholesterol; 2755mg Sodium

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