CHICKEN TETRAZZINI

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

2 pounds chicken breasts
1/2 cup butter
1 onion
1/4 cup parsley — minced
1 cup half and half
1 cup stock — drained
1/2 cup celery
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1 8 ounces thin spaghetti
1 cup cheddar cheese
3/4 cup parmesan cheese

Boil chicken breasts with some onion, bay leaf, 1 cup celery tops, salt and pepper. (Will make the stock.)

In large skillet – use 1/2 cup butter, saute parsley, onion and celery until soft. Add half and half, 1 cup stock, and wine. Cook until heated thoroughly. Make a paste of flour and 2 tbls. butter. Blend into sauce and simmer till smooth and thickened.

Cook spaghetti in remaining stock, add water if needed. Drain and toss with chicken, vegetable sauce and cheddar cheese.

Put in buttered 9 x 13 dish and sprinkle with Parmesan cheese.

Bake 350 degrees for 20 minutes or till heated through.


Per Serving (excluding unknown items): 538 Calories; 34g Fat (57.2% calories from fat); 31g Protein; 26g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 454mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

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