Michele Romano Recipes

Chicken Tetrazzini Recipe

Ingredients

Ingredients:

• 1  3-4 lb frying chicken

NOTE: Just use enough water and broth to cover the chicken.

• 6 cups water-(approximately)
• 2 cups organic chicken broth
• 1-1/2 tsp salt
• 1/3 cup of butter
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 cup sliced fresh mushrooms
• 8 to 10 oz broad egg noodles (broke in half)
• 1-1/2 cups grated parmesan cheese
• 1/4 cup fresh Italian parsley, chopped

Preparation:

1. Place chicken in a large soup pot.
2. Cover chicken with water and broth, add salt.
3. Add the chicken broth and salt.
4. Simmer for approx. 2 hours (until chicken starts to fall from bones).
5. Strain all chicken and bones out of stock.
6. Cut chicken off bone and into bite size pieces. Set aside.
7. Bring the strained stock to a boil, add noodles and cook till al dente.
8. While noodles are cooking, sauté onions, peppers and mushrooms in butter until golden brown.
9. Drain noodles reserving approximately 1-1/2 cups of the chicken stock in pot.
10. Add chicken pieces, mushroom mixture and cheese.  Toss all together in the pasta and reserved stock.
11. Garnish with fresh chopped Italian parsley, more cheese and fresh grated pepper.

Serves 6-8
Prep Time: 30 minutes
Cook Time: 2 -1/2 hours

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