Mom’s Chicken Tetrazzini

 

Ingredients

• 8 ounces uncooked spaghetti
• 2 teaspoons plus 3 tablespoons butter, divided
• 8 bacon strips, chopped
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 3 cups coarsely shredded rotisserie chicken
• 2 cups frozen peas (about 8 ounces)
• 1 jar (4 ounces) diced pimientos, drained
• 1/2 cup grated Romano or Parmesan cheese

Directions

1. Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.
3. In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.
4. Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts

1-1/2 cups: 533 calories, 23g fat (10g saturated fat), 107mg cholesterol, 1133mg sodium, 44g carbohydrate (6g sugars, 4g fiber), 38g protein.