Chicken Tetrazzini

Ingredients

• 9 white button mushrooms, thinly sliced
• 1 tablespoon olive oil
• 3 cups penne rigate
• 1/3 cup frozen peas
• 2 tablespoons unsalted butter
• 3 1/2 tablespoons all-purpose flour
• 1 cup chicken stock
• 2/3 cup 15% cream (regular milk can be used to reduce fat)
• 2 tablespoons sherry wine (optional)
• 1 pinch nutmeg
• 1 1/2 cups cooked diced chicken
• 1/4 cup grated parmesan cheese
• salt and pepper

Directions

1. 1

   Before you start, make sure your chicken is cooked. To save time, I recommend using a store bought rotisserie chicken.

2. 2

   Preheat oven to 350°F.

3. 3

   Heat oil in pan on medium-high heat and saute mushrooms while stirring every few minutes until they are softer but still crisp.

4. 4

   Boil water, add penne. During this time, melt butter into a casserole at low heat, add flour and make a roux. Cook for 4 minutes while mixing constantly.

5. 5

   Add stock and simmer for a few minutes mixing until all ingredients are incorporated. Add cream, sherry wine, nutmeg, salt and pepper.

6. 6

   Drain pasta, add frozen pea and sauce. Mix.

7. 7

   Add mushrooms and chicken. Mix well and transfer to baking dish.

8. 8

   Sprinkle cheese and bake 25 minutes until crust is colored.

9. 9

   Note: I personally double the sauce when I make this recipe.