Chicken Tetrazzini

INGREDIENTS:

1 rotisserie chicken — about 2 1/2 pounds
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup grated Parmesan cheese

Salt and Pepper to taste

DIRECTIONS:

  1. Heat oven to 350 degrees F and grease a 2-quart baking dish.
  2. Set 2 quarts of water to boil.
  3. When water boils, add linguine.
  4. While pasta is cooking, sauté mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
  5. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
  6. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
  7. Bake uncovered for 30 minutes or until top is golden.

Note: Prep Work:  15 mins

On the Table:  45 mins

Feeds: 4 people

*** thank you Anne Coleman!!!


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