Chicken Tetrazzini with Roasted Red Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.7
  • Total Fat: 19.6 g
  • Cholesterol: 68.9 mg
  • Sodium: 285.9 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.4 g

View full nutritional breakdown of Chicken Tetrazzini with Roasted Red Peppers calories by ingredient
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I found this recipe in an italian cookbook, I made a few modifications and this was the result. I found this recipe in an italian cookbook, I made a few modifications and this was the result.
Number of Servings: 6


    6 oz uncooked whole wheat egg noodles (4 cups)
    3 tbsp margarine
    1/4 cup all-purpose flour
    2 pk oxo chicken broth, low sodium
    14 oz water
    1 cup light whipping cream
    2 tbsp dry sherry
    1 (8oz) pk fresh mushrooms, sliced
    2 medium red peppers, chopped
    12 oz chicken breast, cubed (about 3 small boneless, skinless breasts)
    1 tsp dried italian seasoning
    1/4 cup grated parmesan cheese, optional


Cook egg noodles according to pk directions.
While noodles are cooking, spray a large frypan with cooking spray. Cook chicken until browned and no longer pink. remove chicken from pan. Add mushrooms and red peppers. Cook until softened, about 5 minutes. Remove from pan.
Add margarine to pan and melt over medium heat. Add flour and whisk until smooth. Mix oxo together with water (warm works better) and add to flour mixture. Bring to boil over high heat. Remove from heat. Gradually add whipping cream and sherry, stir to combine.
Add mushrooms, red peppers, cooked chicken and cooked noodles to sauce. Add Italian seasoning. Stir to combine.
Sprinkle with cheese if desired.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MFTAYLOR2.

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