Cheesy Chicken Tetrazzini

In this great one-dish meal, chicken breast pieces sautee with mushrooms, red peppers, onions. They are then bathed in broth, cream, and sherry; tossed with pasta, Parmesan, and parsley; then baked -- with a secret ingredient, Jarlsberg cheese, melted on top!

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 490 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup light cream
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 ¾ cups chicken broth
• 2 tablespoons dry sherry
• 1 ½ cups sliced fresh mushrooms
• ¼ teaspoon pepper
• ½ cup sliced green onions
• 1 small red bell pepper, cut into strips
• ¼ teaspoon dried thyme, crushed
• 1 cup shredded Jarlsberg cheese
• 1 (8 ounce) package rotelle pasta
• 1 ½ pounds boneless, skinless chicken breasts, cut in 1-inch strips

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Heat butter in a large skillet over medium heat. Stir in chicken pieces, and cook to brown. Stir in mushrooms, and brown. Add red pepper and green onion, and cook several minutes, stirring constantly. Stir in flour, and cook several minutes, stirring until well blended. Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened. Season with salt, pepper, and thyme.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender, about 8 minutes; drain.

Step 4

Toss chicken mixture with pasta, Parmesan cheese, and parsley. Spoon into a 1 1/2-quart baking dish.

Step 5

Bake in a preheated oven for 35 minutes. Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted.