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CHICKEN AND MUSHROOM TETRAZZINI Recipe

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This recipe for CHICKEN AND MUSHROOM TETRAZZINI, by , is from Family 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!

Contributor:  
Contributor:  
Joan Kitchen Murray

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp butter unsalted
1 chicken breast boneless and skinless, cut into cubes
2 cups mushrooms cleaned and sliced
1/2 tsp salt or to taste
1 tsp pepper or to taste
1 tsp garlic powder optional
1/4 cup all-purpose flour
3 cups chicken broth low sodium
1 cup milk I used 2%
8 oz fettuccine or spaghetti, uncooked
1/4 cup peas frozen
1/4 cup Parmesan cheese
2 tbsp parsley fresh, chopped

Directions:
Directions:
In a large pot, melt 2 tbsp of butter over medium high heat. Add the chicken cubes and mushrooms.
Cook for about 5 to 7 minutes until the chicken is no longer pink.
Season the chicken with salt, pepper and garlic powder for a bit of garlic flavor.

Remove the chicken and mushroom from the pot and set aside.

Add the remaining 2 tbsp of butter to the pot and whisk in the flour.
Add the chicken broth and milk and whisk.
Cook the sauce until it comes to a boil, it should thicken as the flour cooks.

Turn the heat down to low, add the pasta, the chicken and mushrooms back to the pot. Stir well. Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring often to avoid the pasta from sticking to the bottom of the pot.

After cooking the pasta for 15 minutes add the peas and season with salt and pepper if needed. Remove from heat.

Sprinkle the Parmesan cheese over the top and parsley.

 

 

 

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