Maureen Paulsonposted toPoplap se Lekkerbek resepte about an hour ago via Mobile. Imana: Chicken Tetrazzini 150 g raw spaghetti 3 Imana chicken stock cubes 5 ml oil 60 ml butter 1 onion, chopped 1 small green pepper, chopped 90 ml flour 600 ml milk 30 ml dry sherry Salt and freshly ground black pepper to taste 150 g mushrooms, sliced 300 g cooked and diced chicken 125 ml cheddar cheese, grated 20 g parmesan cheese, grated Cook spaghetti in boiling water to which 1 imana stock cube and oil have been added. When just tender, drain and set aside. Melt butter in a saucepan, add green pepper and fry until just soften. Add remaining 2 imana stock cubes and stir to dissolve. Mix in flour and cook for 1 minute. Remove pan from heat and add milk. Return to heat and cook, stirring continuously until sauce boils and thickens. Remove from heat and stir in sherry, seasoning, spaghetti, mushrooms and chicken. Spoon into a lightly greased ovenproof dish. Sprinkle with cheese. Bake at 180ºC for 25 minutes or until golden brown. Serve hot with a salad and crispy rolls or garlic bread. Ideal for using up left- over chicken
Posted on: Thu, 01 Aug 2013 13:05:38 +0000
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