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Chicken Tetrazzini

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2 reviews

Family-friendly

Quick and easy

Prep Time:

5 minutes

Cook Time:

25 minutes

Makes:

4 servings

Ingredients

1 pound chicken tenders

8 ounces dry spaghetti

* salt

* black pepper

1/2 c. red bell pepper, chopped

4 tablespoons butter (1/2 stick)

8 ounces sliced mushrooms

2 1/2 tablespoons flour

1 (10.5 ounce) can condensed chicken broth

3 tablespoons dry sherry or white wine

1/2 cup half and half cream

1/3 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg

Instructions

Bring 3 quarts water to a boil in a 5-quart pot. Cook pasta according to package directions; drain and set aside.

Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a large, non-stick skillet over Medium heat 3 minutes; spray skillet with non-stick spray. Cook tenders 2 1/2 to 3 minutes per side. Remove tenders to a plate.

Melt 1 1/2 tablespoons butter in skillet; Sauté mushrooms and bell pepper 5 minutes or until tender. Remove vegetables to plate with chicken.

Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute; stir constantly. Gradually stir in broth, and sherry (or wine) until smooth. Simmer 5 minutes or until sauce thickens and reduces slightly.