Friday, December 3, 2010

Chicken Tetrazzini

Chicken Tetrazzini

Serves 2-3.

A rich and creamy classic.
Source: Better Homes and Gardens New Cook Book Limited Edition

4 oz. dried spaghetti or linguine
1 c. sliced fresh mushrooms, optional
1/4 c. sliced green onions (about 2)
1 T. butter
1/8 c. all-purpose flour
1/8 t. black pepper
1/8 t. ground nutmeg
2/3 c. chicken broth
2/3 c. milk, half-and-half, or light cream
1 c. chopped cooked chicken
1/8 c. grated Parmesan cheese

Preheat oven to 350 degrees.
Cook spaghetti or linguine according to package directions; drain.

Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and half of the Parmesan cheese. Add cooked spaghetti; toss gently to coat.

Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with remaining cheese. Bake for 15 minutes. If dish has been made ahead of time and refrigerated, bake for 45 minutes.

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