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|
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.