You are here

Shell Macaroni Chicken Tetrazzini

Ingredients
  Shell macaroni 8 Ounce (Uncooked, 2 1/2 Cups)
  Butter/Margarine 6 Tablespoon, melted
  Unsifted all purpose flour 6 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Egg yolks 2 , slightly beaten
  Cooked and cubed chicken 1 Cup (16 tbs)
  Canned sliced mushrooms 3 Ounce, drained (1/2 Cup)
  Canned chopped pimiento 2 Ounce, drained (1/4 Cup)
  Parsley flakes 1 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Cook macaroni according to package directions until al dente; drain.
Blend melted butter or margarine and flour in 2-quart micro-proof bowl until smooth; add chicken broth and cream.
Microwave on medium-high (2/3 power) until hot; stir.
Microwave on medium-high for an additional 1 to 2 minutes or until boiling.
Stir small amount of hot sauce into beaten egg yolks; blend well.
Return egg mixture to sauce; stir until smooth.
Microwave on medium'(1/2 power) for 1 minute or until cooked and very thick.
Add chicken, mushrooms, pimientos, parsley, wine, salt and pepper; toss with macaroni/Microwave on medium for 1 to 2 minutes or just until hot; sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Servings: 
4

Rate It

Your rating: None
4.126665
Average: 4.1 (15 votes)