CLASSIC CHICKEN TETRAZZINI

Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories World Cuisine Recipes European Italian

Yield 8

Number Of Ingredients 15

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Ingredients

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
Cook the spaghetti according to package directions. Drain and set aside.
In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g