Chicken Tetrazzini.

CHICKEN TETRAZZINI

6 tbls butter
2 ½ cups chicken broth
½ cup white win
1 cup sliced mushrooms
2 tsp garlic
1 bunch green onions
5 tbls flour
1 ¼ cup light cream
¾ cup parmesan cheese
3 cups cooked chicken
12 oz cooked vermicelli
2 tsp oregano
½ cup chopped onion
Salt and pepper to taste

Method:
Melt 3 tbls butter over medium heat. Sautee the onions in the butter until tender. Mix in the flour and cook, stirring occasionally until bubbly. Add mushrooms and cook until tender. Remove the pan fro the heat and stir in chicken broth, light cream and wine. Return to heat and cook, stirring until sauce is smooth and thickened. Stir in parmesan cheese. Mix cooked pasta with sauce and chicken. Add salt and pepper to taste.

Recipe courtesy: Alex Naman- Naman’s Catering