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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Tettrazini Recipe

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This recipe for Chicken Tettrazini is from The Douglas 'Dine Out' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. uncooked spaghetti
3Tbsp. butter
1/3 cup flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. celery salt
1/8 tsp. pepper
2 cup milk
1 cup chicken broth
Cooked chicken cut up (3-4 boneless breasts)
1 small can drained mushrooms
1 small jar pimientos
3/4 cup Parmesan cheese
Directions:
Directions:
Break uncooked spaghetti in half and cook; drain.
Stir in 1 Tbsp. butter, cover and set aside.
Melt 2 Tbsp. butter; add flour, salt, paprika, celery salt and pepper. Stir in milk and chicken broth. Heat until thickened, stirring constantly. (Cook as a white sauce) Add cooked chicken, mushrooms, pimientos, spaghetti, and 1/4 cup Parmesan cheese. Heat through; pour in casserole dish. Top with 1/4-1/2 cup Parmesan cheese.
Set oven to broil; broil until 'stinky' and brown.

 

 

 

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