Chicken Tetrazzini

Italian Dinner Recipes

3 cups (8 oz.) rotini, uncooked 2 cups cooked chicken strips, 1 inch long 1/4 cup butter or margarine 1 cup chopped red pepper 1/2 cup sliced green onion (scallions) 1/4 cup all purpose flour 2 cups half & half (milk in a pinch) 1.75 cups (14.5 oz. can) chicken broth 1/3 cup dry sherry or water 1/2 cup grated Parmesan cheese, divided

Preheat oven to 350 F degrees. Cook pasta according to package directions for 7 minutes; drain. In a 3 quart baking dish, stir together hot pasta and chicken. Meanwhiile, in a large saucepan over medium-high heat, melt butter; add red pepper and green onion. Cook 5 minutes, stirring, or until red pepper is tender. Reduce heat to medium. Stir in flour; cook 1 minute, stirring constantly. Stir in half & half, chicken broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat; stir in 1/4 cup Parmesan cheese. Add salt to taste. Pour sauce over pasta mix; sprinkle with remaining Parmesan cheese. Bake 20 minutes or until hot and bubbly. Serves 6. Enjoy!

Submitted by Diana Bogue
Contributed on: Tuesday October 11th, 2005 and modified on Monday July 3rd, 2006