RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 299
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| Recipe Name: |
Chicken Tetrazzini |
| Source: |
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Submitted by: |
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Last Modified: |
2010-01-30
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.14
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
Servings are 1 pound - approx 18 oz volume
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Ingredients:
5 Cups chicken, cooked, white diced small
2 Cups milk, whole
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Directions:
Melt butter in a large skillet. Saute mushrooms, briefly. Add flour and cook for 1 to 2 minutes. Whisk in stock and milk. Cook until it is the consistensy of a thin white sauce.
Add paprika, mixing well. Add Parmesan cheese and cooked chicken. Simmer until cheese has melted.
Meanwhile, cook pasta. Drain well and add to sauce. Stir until well combined.
Serve and top with almonds, if desired. |
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| Nutrition per Serving: |
| Calories: |
775 |
Total Carbs: |
59.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
131.8 |
Fat: |
31.7 |
Protein: |
43.54 |
| Fiber: |
4.22 |
Sodium: |
574.52 |
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