Easy Chicken Tetrazzini with Roasted Red Peppers - Simple Recipe

INGREDIENTS

6 ounces uncooked egg noodles 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 can (about 14-1/2 ounces) chicken broth 1 cup whipping cream 2 tablespoons dry sherry 2 cans (6 ounces each) sliced mushrooms, drained 1 jar (about 7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips 2 cups chopped cooked chicken 1 teaspoon Italian seasoning 1/2 cup (2 ounces) grated Parmesan cheese

PREPARATION:

1. Cook egg noodles according to package directions. Drain well.
2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour and whisk until smooth. Add chicken broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.
3. Combine mushrooms, red peppers and noodles in large bowl; toss well. Add half the chicken broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, chicken and Italian seasoning in large bowl.
4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon chicken mixture into well. Sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 33 g Cholesterol 125 mg Total Fat 25 g Calories from Fat 49 % Calories 452 Protein 23 g Sodium 1017 mg DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 2 Fat 4