Subj : Chicken & Noodles - 20
To   : All
From : Dave Drum
Date : Sat May 11 2024 16:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mom's Chicken Tetrazzini
 Categories: Pork, Pasta, Poultry, Mushrooms, Vegetables
      Yield: 6 servings
 
      8 oz Uncooked spaghetti
      2 ts + 3 tb butter; divided
      8 sl Bacon; chopped
      2 c  Sliced fresh mushrooms
      1 sm Onion; chopped
      1 sm Bell pepper; chopped
    1/3 c  A-P flour
    1/4 ts Salt
    1/4 ts Pepper
      3 c  Chicken broth
      3 c  Coarse shredded rotisserie
           - chicken
      2 c  Frozen peas
      4 oz Jar diced pimientos;
           - drained
    1/2 c  Grated Romano or Parmesan
           - cheese
 
  Set oven @ 375oF/190oC.
  
  Cook spaghetti according to package directions for al
  dente. Drain; transfer to a greased 13" X 9" baking
  dish. Add 2 teaspoons butter and toss to coat.
  
  Meanwhile, in a large skillet, cook bacon over medium
  heat until crisp, stirring occasionally. Remove with a
  slotted spoon; drain on paper towels. Discard drippings,
  reserving 1 tablespoon in pan. Add mushrooms, onion and
  green pepper to drippings; cook and stir over
  medium-high heat 5-7 minutes or until tender. Remove
  from pan.
  
  In same pan, heat remaining butter over medium heat.
  Stir in flour, salt and pepper until smooth; gradually
  whisk in broth. Bring to a boil, stirring occasionally;
  cook and stir 3-5 minutes or until slightly thickened.
  Add chicken, peas, pimientos and mushroom mixture; heat
  through, stirring occasionally. Spoon over spaghetti.
  Sprinkle with bacon and cheese.
  
  Bake, uncovered, 25-30 minutes or until golden brown.
  Let stand 10 minutes before serving.
  
  Jennifer Petrino, Newnan, Georgia
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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