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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Many tetrazzini recipes require that you use every pot, pan, and chopping board in the house - but not this one. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1/4 cup minced shallot |
1/2 lb mushroom, quartered, about 2 1/4 cups (we used cremini, a dark-brown button mushroom) |
1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 cup frozen peas, defrosted and drained |
3 tablespoons flour |
1 1/2 cups half-and-half |
1 teaspoon fresh lemon juice |
1/4 cup grated parmesan cheese |
4 ounces cooked medium egg noodles, cooked according to the package directions (about 2 cups) |
Directions:
1. Melt the butter and olive oil in a large skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the chicken strips are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.
2. Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.
3. Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Spoon the sauce over the cooked noodles and serve hot. Makes 4 servings.
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