Cheesy Chicken Tetrazzini
|Chicken breasts||2 , boned, skinned and cut into 1inch pieces|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Red pepper||1 Small, cut into strips|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Cream/Half and half||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Tri color rotelle pasta||8 Ounce, cooked until tender and drained (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Shredded cheese||1 Cup (16 tbs) (Nokkelost / Jarlsberg)|
In skillet, brown chicken in butter.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.