Tetrazzini de peru

Ingredientes

• 1/4 cup butter OR margarine
• 8 ounces mushrooms, sliced
• 1 medium onion, chopped
• 3 tablespoons Argo® Corn Starch
• 2-1/2 cups chicken broth
• 1/3 cup dry sherry
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon hot pepper sauce
• Pinch of salt
• Pinch of black fine grind pepper
• 8 ounces spaghetti, cooked and drained
• 3 cups diced or shredded cooked turkey or chicken
• 3/4 cup grated parmesan cheese
• 1/4 cup coarsely chopped roasted red peppers OR pimientos
• 2 cups shredded cheese (optional)

Modo de preparo

1. 1

   Preheat oven to 350°F. Melt butter in Dutch oven or large pot over medium heat. Add mushrooms and onion; cook 1 minute, stirring frequently. Stir in corn starch until blended. Remove from heat. Gradually stir in chicken broth and sherry until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Add parsley, hot pepper sauce, salt and pepper. Gently stir in spaghetti, chicken, Parmesan and red pepper. Spoon into ungreased 9 x 13-inch baking dish. If desired, top with shredded cheese. Bake in 350°F oven 30 minutes or until heated through and cheese is melted. RECIPE VARIATION: To add a kick to tetrazzini, try adding 1 can diced tomatoes with green chilies (drained) along with spaghetti and chicken in step 3.