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Categories:
Pasta onion garlic red bell pepper mushrooms butter flour chicken broth dry sherry salt pepper chicken light cream Cheddar cheese
Viewed: 0 - Published at: 9 years agoIngredients
- 8 ounces fettuccine pasta
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large red bell pepper, cut into strips
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1/2 cup dry sherry
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper
- 1 1/2 cups cooked chicken
- 2 tablespoons light cream
- 1/2 cup shredded cheddar cheese
Method
- Preheat oven to 375.
- Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
- Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
- Add flour and cook for 1 minute.
- Add sherry, broth, salt and pepper and bring to a boil.
- Stirring constantly, cook 2-3 minutes.
- Mix together pasta, chicken, cream and vegetable sauce.
- Pour into a shallow casserole dish and top with cheese.
- Bake 30 minutes or until browned and bubbly.
