Chicken Tetrazzini

Chicken Tetrazzini
Tetrazzini is an American dish made with diced poultry or seafood and mushroom in butter/cream.

7 ounces of spaghetti, broken into pieces.
32g margarine.
¼ cup cake flour.
½ tsp salt.
¼ tsp black pepper.
1 cup chicken broth.
1 cup whipping cream.
2 tbsp. water.
800g chicken fillet, cut into cubes.
1 tin sliced mushrooms, drained.
½ cup grated cheddar cheese.
Parsley to garnish.

Boil the spaghetti, drain and set aside.
Gently fry the chicken pieces until lightly brown, drain on a paper towel and set aside.
Melt the margarine in a saucepan, add the flour, salt, and pepper.
Give it a good mix.
Add the broth, water, and cream and whisk while on the heat till well combined.
Keep the sauce on the heat and whisk till it starts to get thick.
Remove from the heat and add the mushrooms, give a nice stir and set aside.
Mix the chicken cubes and the spaghetti together.
Pour into an ovenproof dish.
Pour the sauce over the top.
Sprinkle the grated cheese over the top.
Pop into a pre-heated oven and bake at 180C until the cheese is golden brown.
Remove from the oven and garnish with chopped parsley.

Prepared, tried and tested Bobby Swanson

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