Lyons Family Cookbook

Three Step Tetrazzini

2

Tbs

butter

1

Tbs

olive oil

1/4

cup

minced shallots

1/2

lb

(about 2 1/4 cups) mushrooms, quartered (we used cremini, a dark-brown button mushroom)

1

lb

boneless, skinless chicken breast tenders, cut crosswise into 1/2-inch strips and then into bite-size pieces

1 1/4

tsp

salt

1/4

tsp

pepper

1/4

tsp

paprika

1

cup

frozen peas, defrosted and drained

3

Tbs

flour

1 1/2

cups

half-and-half

1

tsp

fresh lemon juice

1/4

cup

grated Parmesan

4

oz

(about 2 cups cooked) medium egg noodles, cooked according to the package directions

1

Melt the butter and olive oil in a 12" non-stick skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the chicken pieces are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.

2

Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.

3

Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Stir in cooked noodles and serve hot.

Many Tetrazzini recipes require you to use every pot, pan, and chopping board in the house. But not this one, only one large 12" non-stick skillet. Makes 6-8 servings. If you want to make sure you have 8 servings, then use 1 1/4 pound chicken tenders.

Source

Source: Family Fun