Friday, May 30, 2008

Turkey Tetrazzini

This is a great way to use up leftover turkey after Thanksgiving. And with that little hint of cinnamon, it's really festive. 

1/4 Cup Butter
1/4 Cup Flour
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Cinnamon
1-2 Cups Chicken Broth
1 Cup Whipping Cream
1 package Angel hair pasta
2 Cups Cubed Chicken or Turkey
1 3oz can Mushrooms
1/2 Cup Grated Parmesan Cheese
slivered almonds

Cook noodles, drain and set aside. While noodle are cooking you can work on the sauce. Melt butter and whisk in flour, salt, pepper, and cinnamon. Cook over med. heat it will make a thick paste, then add the chicken broth and cream, heat to a boil, stirring while it thickens. Then add the chicken and mushrooms. Put the pasta in a 9x13 pan and pour sauce over, mix a little and let the sauce spread through the pasta. Add the Cheese and bake at 350 for 30 min uncovered. Serve with grated parmesan and a scoop of slivered almonds. Enjoy with a salad and some garlic bread!

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