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Shell Macaroni Chicken Tetrazzini

  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

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: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 717 Calories from Fat 322

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 21.2 g105.8%

Trans Fat 0 g

Cholesterol 230.6 mg76.9%

Sodium 451.8 mg18.8%

Total Carbohydrates 65 g21.6%

Dietary Fiber 3.8 g15.4%

Sugars 2.8 g

Protein 29 g57.4%

Vitamin A 38.7% Vitamin C 30.3%

Calcium 19.8% Iron 42.7%

*Based on a 2000 Calorie diet

Shell Macaroni Chicken Tetrazzini Recipe