Chicken Tetrazzini

8 ozs

spaghetti

4 tbs

butter

1 lb

chicken tenderloin

8 ozs

mushrooms, sliced

1/3 cup

all-purpose flour

14 1/2 fl ozs

chicken broth

1 cup

half and half

3 tbs

dry sherry

3/4 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/8 tsp

nutmeg

1/2 cup

parmesan cheese, grated

Cook pasta in well salted water, then drain until needed.
In a large nonstick skillet melt half the butter over medium-high heat.
Season the chicken with salt and pepper, chop and cook until just cooked through, about 7 minutes; set aside.
Add remaining butter and mushrooms; sauté 4 minutes or until browned.
Sprinkle in flour and stir until combined.
Add broth and half and half; cook, stirring often, until mixture comes to a boil.
Reduce heat and simmer 5 minutes
Stir in sherry, salt, pepper and nutmeg and chicken.
Serve over pasta.

Nutrition

Prep Time: 0:10 Cook Time: 0:15 Skill Level: Average Cuisine: American Serves: 4 Calories: 618.5 Fat: 28.5g Unsaturated Fat: 10.9g Protein: 54.1g Carb.: 31.9g Sugar: 2.5g Sodium: 1543.4mg Calcium: 211.7mg Potassium: 211.7mg Fiber: 2g GL: 14

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Chicken Tetrazzini

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