Fettuccine Tetrazzini
Tetrazzini is usually made with turkey. But this version uses chicken, mushrooms and peas for a slight twist on a classic.
Cook Time: 20 min
Serves 6
Ingredients
- 12 ounces Ronco Fettuccine
- 3 tablespoons butter
- 2 cups (6 ounces) mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1-2/3 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups cooked chicken, diced
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
Directions
- Cook pasta according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms; cook 3 minutes or until softened. Stir in flour; cook 1 minute. Add milk, salt and pepper; bring to a boil, stirring constantly. Boil 1 minute; reduce heat to low. Add chicken and peas. Cover and simmer 4 to 5 minutes stirring occasionally.
- Stir in cheese, and then toss with pasta. Serve immediately with additional cheese, if desired.
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