Italian recipes

Turkey and Chicken Tetrazzini

Course : Italian
Serves: 4

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Ingredients:

4 medium chicken breast halves -- cooked

1/2 pound sliced mushrooms

2 tablespoons olive oil

2 tablespoons margarine

1 tablespoon tapioca flour

5 tablespoons flour -- (wondra)

2/3 cup 1% milk

1 can chicken broth -- (14.5 oz)

2 tablespoons sherry

1/2 medium onion -- diced

1/2 cup celery -- minced

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1 teaspoon salt -- cayenne, to taste

8 ounces vermicelli pasta-- broken and cooked

1/4 cup parmesan cheese

Preparation / Directions:

Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half). Chop chicken (or turkey) and set aside. Sauté‚mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioca flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter

Turkey and Chicken Tetrazzini

Ingredients:

Preparation / Directions:

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