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Chicken Tetrazzini In A Pan

We had a lot of leftover turkey after Thanksgiving so I decided to try to make Turkey Tetrazzini, something I'm not sure I ever had before. The Americas Test Kitchen cookbook had this recipe for a skillet version so it would work well in my small RV kitchen. This is just the basis, you can add more peas, other veggies that you have on hand, leftover roast chicken or even chicken from a can. It would all be good. You could substitute half and half for the cream, but it won't be quite as rich. Don't try milk, it will curdle as the pasta cooks.

Ingredients

 1 Tablespoon butter
 1 can sliced mushrooms
 1/2 chopped onion
 4 ounces pasta, broken into even pieces
 1 cup chicken broth
 1/2 cup heavy cream
 1/2 cup frozen peas
 1 cup shredded cook chicken (or turkey)
 1 Tablespoon minced parsley
 pepper to taste
 Dry Sherry or white wine, to taste

Directions

Melt butter in heavy skillet, sauté onion and mushrooms until translucent. Add the chicken broth, cream and pasta. Bring to a boil then reduce heat and simmer until pasta is done. Time will depend on type of pasta, check frequently. Add parsley, peas and chicken or turkey, cook until heated through. Add pepper to taste and a glug of dry sherry or dry white wine if you wish.

Serves: 2
Mushrooms Onions Pasta Chicken_Broth Cream Peas Chicken Turkey Wine Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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