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Chicken Tetrazzini

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner Italian
Chicken Tetrazzini
Ingredients
  • 8 chicken tenderloins
  • salt and pepper to taste
  • 3/4 cup fresh sliced mushrooms
  • 1 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 (8 ounce) package uncooked spaghetti
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1 teaspoon garlic salt
  • ground black pepper to taste
  • 1/2 cup shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup grated Parmesan cheese for topping
Instructions
1
Heat a large non-stick pan over medium-high heat and sear the tenderloins until they're cooked to your liking. Season with salt and pepper according to your preference
2
.
3
Add sliced mushrooms, red bell peppers, and yellow bell peppers to the pan and cook until they're tender and have reached your desired level of softness
4
.
5
Cook spaghetti according to the package instructions, then drain and set it aside for later use
6
.
7
In a separate saucepan, melt butter or margarine over low heat and whisk in flour to create a smooth paste. Gradually add chicken broth and half-and-half, stirring constantly as the mixture thickens
8
.
9
Add a pinch of garlic salt and some ground black pepper to taste, then blend in shredded Swiss and Parmesan cheese until they're fully incorporated. Continue heating the mixture over low heat, stirring constantly, as the cheese melts
10
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11
Combine the chicken-vegetable mixture with the sauce and heat it through until everything is well combined
12
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13
Toss the cooked pasta with the chicken-vegetable mixture and top it off with a generous helping of grated Parmesan cheese, if you're feeling extra fancy
14
.