MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom's Chicken Tetrazzini
Categories: Pork, Pasta, Poultry, Mushrooms, Vegetables
Yield: 6 servings

8 oz Uncooked spaghetti
2 ts + 3 tb butter; divided
8 sl Bacon; chopped
2 c Sliced fresh mushrooms
1 sm Onion; chopped
1 sm Bell pepper; chopped
1/3 c A-P flour
1/4 ts Salt
1/4 ts Pepper
3 c Chicken broth
3 c Coarse shredded rotisserie
- chicken
2 c Frozen peas
4 oz Jar diced pimientos;
- drained
1/2 c Grated Romano or Parmesan
- cheese

Set oven @ 375oF/190oC.

Cook spaghetti according to package directions for al
dente. Drain; transfer to a greased 13" X 9" baking
dish. Add 2 teaspoons butter and toss to coat.

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.

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.

Bake, uncovered, 25-30 minutes or until golden brown.
Let stand 10 minutes before serving.

Jennifer Petrino, Newnan, Georgia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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