Chicken Tetrazzini
- 3 tablespoons butter
- 1 stalk celery, diced
- 1 cup diced bell pepper - mix of red and green
- 1 yellow onion, diced
- 10 ounces sliced mushrooms
- 1 stalk celery, diced
- 1 cup diced bell pepper - mix of red and green
- 3 cloves garlic, minced
- 1/4 cup flour
- 3/4 cup whole milk
- 2 tablespoon sherry
- 2 cups chicken broth
- 2 teaspoons fresh thyme
- 1 tablespoon fresh parsley, minced
- 1/4 - 3/4 teaspoon salt, according to taste
- 1/4 - 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 10 - 12 ounces spaghetti or linguini, cooked slightly less than al dente
- 3 cups cubed or shredded chicken or turkey
- 1 cup freshly grated Parmigiano Reggiano
- 1/2 cup sharp cheddar cheese
- Produce
- Celery (2 stalk)
- Garlic (3 cloves)
- Mushrooms (10 ounces)
- Parsley, fresh (1 tablespoon)
- Thyme, fresh (2 teaspoons)
- Yellow onion (1)
- Meat
- Chicken or turkey (3 cups)
- Canned Goods
- Chicken broth (2 cups)
- Cooking & Baking
- Bell pepper mix of, red and green (2 cup)
- Black pepper (1/4 teaspoon)
- Flour (1/4 cup)
- Nutmeg (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Pasta & Grains
- Spaghetti or linguini (10 ounces)
- Dairy
- Butter (3 tablespoons)
- Cheddar cheese, sharp (1/2 cup)
- Parmigiano reggiano (1 cup)
- Whole milk (3/4 cup)
- Beer, Wine & Liquor
- Sherry (2 tablespoon)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published October 10, 2011 (1 year ago).
47 people saved this recipe.
