chicken tetrazzini

December 26, 2012

250

This was my absolute favorite meal growing up. Because it is so rich and fattening I have adjusted my Mom’s recipe over the years so it is a little better on the belly fat. It still tastes just as great and is a perfect meal for a Fall night and is really easy to make in advance for a party. Most everyone loves it!

1/2 cup of butter

1/2 cup of flour

1/2 teaspoon sea salt or to taste

1/4 teaspoon of pepper or to taste

2 cups of chicken broth

2 cups of whipping cream OR 2 cups of half and half I like to use the half and half, so it isn’t too rich.)

1/4 cup of cooking sherry

1 package of brown rice pasta or whole wheat spaghetti pasta, cooked and drained according to instructions on package. Of course you can use old school white pasta, but it is so not good for you! I always try to substitute for whole grains.

2 cups of cubed chicken ( You can either buy frozen or fresh chicken breasts and just bake in the oven with salt and pepper on 350 degrees for about 20 minutes or you could buy a precooked chicken from Costco or the market if you really want to make your life easy.)

7 medium mushrooms sliced or just buy a container pre-cut and use the whole thing. I hate cutting mushrooms so I always buy the pre -cut and cleaned package from Trader Joe’s.

1/2 cup grated Parmesan cheese

Get all your ingredients ready before you make the sauce. Cook the chicken, cube and set aside. Cook the pasta, rinse and drain. Next melt the butter and flour in a large skillet until bubbly and thick. ...
See the full directions on my site

Nutritions

Calories
656

Sodium
963mg
40% DV

Fat
43g
67% DV

Protein
41g
83% DV

Carbs
15g
5% DV

Fiber
4g
16% DV