• Chicken & Noodles - 20

    From Dave Drum@1:2320/105 to All on Sat May 11 16:40:00 2024
    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

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