Chicken & Rice Tetrazzini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Uncooked spaghetti,
1/4 cup: Chopped onion,
2 tbsp: Flour,
1/4 tsp: Oregano,
1 dash: Black pepper,
1/2 cup: Grated Parmesan cheese,
1 cup: Frozen cut leaf spinach, thaw
1 tbsp: Grated Parmesan cheese,
3 tbsp: Butter or margarine,
1: Garlic clove, minced
1/2 tsp: Salt,
1/4 tsp: Basil,
2 cup: Skim milk,
1 1/2 cup: Cubed cooked chicken,
1 Large: carrot, cut in 1 x 1/4"
Directions:
Cook spaghetti to desired doneness as directed on
package.Drain;rinse with hot water.Keep warm.In a large saucepan,melt
butter over medium heat.Add onion and garlic;cook for 5 minutes.or
until tender.Stir in flour,salt,oregano,basil and black pepper.Cook
until mixture is smooth and bubbly.Gradually,add milk.Cook until
mixture boils and thickens,stirring
to 3 minutes or until spinach is
tender,stirring constantly.Pour over spaghetti.Sprinkle 1 tablespoon
Parmesan cheese over top.Serve immediately.
Source from luhu.jp
package.Drain;rinse with hot water.Keep warm.In a large saucepan,melt
butter over medium heat.Add onion and garlic;cook for 5 minutes.or
until tender.Stir in flour,salt,oregano,basil and black pepper.Cook
until mixture is smooth and bubbly.Gradually,add milk.Cook until
mixture boils and thickens,stirring
to 3 minutes or until spinach is
tender,stirring constantly.Pour over spaghetti.Sprinkle 1 tablespoon
Parmesan cheese over top.Serve immediately.
Source from luhu.jp