Chicken Tetrazzini

By gmbeckett

Ingredients

• 1 tbsp vegetable oil
• 3 cups sliced mushrooms
• 3 tbsp all-purpose flour
• 1 tsp eash salt and paprika
• 1/4 tsp pepper
• 2 cups milk
• 2 cups cubed cooked chicken
• 1 cup frozen peas, thawed
• 12 oz linguine
• 1/4 cup grated parmesan cheese
• 2 tbsp sliced almonds, toasted

Preparation

Step 1

In large saucepan, heat oil over medium heat; cook mushrooms stirring occasionally, until no liquid remains, 8-10 minutes.

Stir in flour, salt, paprika and pepper; cook, stirring for 1 minute.

Whisk in milk and bring to boil; reduce heat and cook, stirring until thickened, about 8 minutes. Stir in chicken and peas.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8-10 minutes. Drain and return to pot. Add sauce and toss to coat. Serve sprinkled with parmesan cheese and almonds.