Chicken Tetrazzini Recipe | MyRecipes.com Mobile

Ingredients

  • ¼ cup chopped fresh flat-leaf parsley
  • 1 ½ ounces French bread baguette, torn into pieces
  • Cooking spray
  • 1 cup frozen green peas
  • 3 cups shredded cooked chicken breast
  • ½ cup dry white wine
  • 2 teaspoons fresh thyme
  • + 13 more ingredients
    • 1 ½ tablespoons minced garlic (about 6 cloves)
    • 1 cup chopped onion
    • 2 (8-ounce) packages sliced mushrooms
    • 4 teaspoons olive oil, divided
    • ½ teaspoon black pepper
    • 1 teaspoon kosher salt
    • 1 ounce 1/3-less-fat cream cheese
    • 2.5 ounces grated Parmigiano-Reggiano cheese, divided
    • 1 (12-ounce) can evaporated low-fat milk
    • 2 ½ cups unsalted chicken stock
    • ¼ cup all-purpose flour
    • 2 tablespoons butter
    • 10 ounce uncooked linguine

1. Preheat oven to 375°. 2. Cook pasta according to package directions, omitting salt and fat; drain. 3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 min...

View full recipe at SpringPad

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