Chicken Fiesta Salad
Chicken Tetrazzini
The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.
35
8 servings
Ingredients
-
4 tablespoons unsalted butter
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1 (8-ounce) package sliced mushrooms
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1/3 cup all-purpose flour
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1 (14-ounce) can low-sodium chicken broth
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1 1/3 cups half-and-half
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3 tablespoons dry sherry (optional)
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1/2 teaspoon kosher salt
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1/4 teaspoon coarsely ground black pepper
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1/8 teaspoon grated nutmeg
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3 cups (1 pound) cooked boneless, skinless chicken, cut into strips
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1/2 pound spaghetti, broken in half and cooked according to package directions
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1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 425F.
- Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
- Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
Recipe by Jean Kressy.
Nutritional Info (per serving)
- Calories 320
- Fat 14g
- Saturated Fat 8g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 65mg
- Sodium 250mg
- Potassium 280mg
- Carbohydrates 28g
- Fiber 2g
- Sugars 1g
- Protein 20g
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