Ingredients
- 425 gms spaghetti
- 5 tbsps margarine
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup fresh milk
- 2 tbsps white wine
- 3/4 cup parmesan or romano, grated
- 1/4 tsp ground black pepper
- 1 cup mushrooms, sliced
- 1/2 cup green onions, chopped
- 1/2 cup canned pimientos, chopped
- 500 gms breast fillet, cooked and cut into cubes
Instructions
- Cook spaghetti according to package directions. Set aside. Preheat oven to 375°F. Brush a large oven proof dish with margarine. Set aside.
- In a heavy saucepan, heat 3 tablespoon of margarine. Stir in flour and cook until smooth. Add chicken stock and simmer, stirring constantly until smooth. Stir in milk, white wine, 1/4 cup of grated parmesan, and pepper. Simmer for 2 minutes. Stir-in pimientos and chicken then remove from heat.
- In a large bowl, toss together cooked pasta, white sauce and chicken mixture. Transfer onto the prepared baking dish (or in individual baking dishes) and top with remaining cheese. Bake for 20 minutes, uncovered, until bubbly and top is lightly browned.
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Do you have a better Chicken Tetrazini recipe?
