creamy Chicken Tetrazzini
Ingredients:
– 8 ounces spaghetti
– 2 cups cooked chicken, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, chopped
– 8 ounces mushrooms, sliced
– 1/4 cups all-purpose flour
– 2 cups chicken broth
– 1 cup cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Chopped fresh parsley for garnish
creamy Chicken Tetrazzini 
Preparation:
1. Preheat the oven. up to 190 °C (375 °F).
2. Cook spaghetti according to package directions until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
4. Add the sliced mushrooms and fry until they release their moisture and turn golden brown.
5. Sprinkle the mushrooms with flour and mix well. Cook for 2-3 minutes to remove the raw flour flavor.
6. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer until the sauce thickens.
7. Stir in the whipped cream and grated Parmesan until a smooth, creamy mixture forms.
8. Add the cooked chicken to the sauce and stir until cooked through. Season with salt and pepper.
9. Add the boiled spaghetti to the pot and stir until well coated with the sauce.
10. Place the chicken tetrazzini mixture in a baking dish and sprinkle with additional Parmesan cheese, if desired.
11. Bake in the preheated oven for 20 to 25 minutes, until bubbly and golden brown.
12. Garnish with chopped fresh parsley before serving.
Preparation time: 15 minutes | Cooking time: 40 minutes | Total time: 55 minutes
Calories: 380 kcal | Servings: 4