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Chicken Tetrazzini

By: MARBALET

"You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!"

Rate/Review | Read Reviews (60)

What to Drink?
	Barbera
	Negroni Cocktail I

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 chicken tenderloins
salt and pepper to taste
3/4 cup fresh sliced mushrooms
1 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
1/2 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese for topping (optional)

Directions

In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
Cook the spaghetti according to package directions. Drain and set aside.
In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.