CHICKEN TETRAZZINI #2

April 21, 2010

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

2 cups chicken breast — cooked and cut up
1/2 cup butter
4 tablespoons flour
2 teaspoons salt
4 shakes cayenne pepper
2 cups chicken broth
1 cup cream
1 egg yolk
1 cup parmesan cheese
1 8 ounces thin spaghetti

Melt butter, add flour, salt and cayenne cook one minute. Add hot chicken broth, stirring until thickened. Add cream, stir a little sauce into egg yolk and then back into sauce pan. Cook Spaghetti in chicken broth. Layer in casserole: spaghetti, chicken, parmesan cheese.

Cover and bake 30 minutes at 325 degrees.


Per Serving (excluding unknown items): 584 Calories; 37g Fat (57.5% calories from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 163mg Cholesterol; 1428mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 5 1/2 Fat.

NOTES: From Lia Anderson

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