New Chicken Tetrazzini

An old favorite, with a new twist! This recipe has pancetta and peas! Yum!

Yield: 0 servings
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Ingredients

  • 1/4 cup(s) Butter
  • 4 ounce(s) chopped pancetta
  • 3 cup(s) Diced Cooked Chicken
  • 1/2 cup(s) Dry White Wine
  • 1/4 cup(s) flour
  • 1 cup(s) frozen baby peas
  • 1 cup(s) Grated Parmesean Cheese
  • 2 1/2 cup(s) Milk
  • 1 6 oz jar(s) Sliced Mushrooms
  • 8 ounce(s) Thin Spaghetti

Preparation

  1. 1) Cook pasta according to directions.

  2. 2) Saut pancetta and mushrooms in oil in a dutch oven (or a skillet) over medium-high heat 3 to 5 minutes. You want the pancetta and mushrooms to brown a bit. I tossed the peas in at the end to flavor and thaw them. Set aside in a dish.

  3. 3) Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Add and melt parmesan cheese.

  4. 4) Remove from heat. Stir in chicken, pancetta, peas, mushrooms, and pasta.

  5. 5) Be lazy like me, don't spoon the mixture into a pan! Put the dutch oven straight in the oven and cook at 350 for about 35 minutes.
February 2012

This recipe is a personal recipe added by SthernDrawlDoll and has not been tested or endorsed by MyRecipes.

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