Cheesy Chicken Tetrazzini
|Boneless skinless chicken breasts||2 , cut into 1-inch pieces|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Red bell pepper||1 Small, cut into julienne strips|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Tricolor corkscrew pasta||8 Ounce, cooked, drained (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Shredded cheese||4 Ounce (Nokkelost Or Jarlsberg, 1 Cup)|
Brown chicken in melted butter in large skillet over medium-high heat.
Add mushrooms; cook and stir until tender.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes over medium heat until blended.
Gradually blend in broth, cream and sherry.
Cook until thickened and smooth, stirring constantly.
Stir in salt, pepper and thyme.
Toss with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F 30 minutes.
Top with shredded cheese.
Bake until cheese is melted.