In this classic chicken tetrazzini recipe, you can substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well-known, turn-of-the-century Italian singer!
Ingredients
- chicken tenderloins: 8 piece
- salt and pepper: (to taste)
- sliced mushrooms: 0.75 cup (fresh)
- red bell pepper: 1 piece (chopped)
- yellow bell pepper: 0.5 piece (chopped)
- uncooked spaghetti: 1 pack (8 ounce pack)
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- chicken broth: 1 cup
- half-and-half: 1 cup
- garlic salt: 1 tsp
- ground black pepper: (to taste)
- Swiss Cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.33333 cup (grated, optional)
- Parmesan cheese: 0.25 cup (for topping, grated, optional)
Metric Conversion
Stages of cooking
-
In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
-
Cook spaghetti according to package directions. Drain and set aside.
-
In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
-
Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.
