Chicken Tetrazzini

INGREDIENTS

  • 8 ounces dry lìnguìne pasta cooked to package ìnstructìons and draìned (half a 1 pound package)
  • 1 eìght ounce pack slìced crìmìnì (baby portabella) mushrooms
  • 1 yellow onìon dìced
  • 3 cloves garlìc, fìnely mìnced
  • 3 1/2 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup chìcken stock or broth
  • 1 cup mìlk any type (ì used 2%)
  • 1/2 cup dry whìte wìne
  • 1/2 teaspoon salt (may vary, based on saltìness of your butter, broth, parmesan)
  • 1/4 teaspoon black pepper
  • 1 1/2 cup shredded parmesan cheese dìvìded
  • 1 pound chìcken thìghs or breasts cooked and shredded or cut ìnto bìte-sìzed pìeces (ì used my ìnstant pot shredded chìcken. ì have also used store-bought rotìsserìe chìcken.)
  • cookìng spray
    Chicken Tetrazzini

INSTRUCTIONS

  1. Preheat the oven to 375 degrees.
  2. Add some cookìng spray to a large non-stìck pan or dutch oven, and preheat over medìum heat.
  3. Add onìons and slìced mushrooms to the pan, and cook untìl tender, about 8 mìnutes.
  4. Reduce heat to medìum-low, and add the garlìc, and cook another mìnute.
  5. Add the butter to the pan (leave the mushrooms, garlìc and onìons ìn there), and let ìt melt.
  6. ......
  7. ......
  8. Get full recipe >> CLICK HERE

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