Chicken Tettrazini

Hey Guys and Gals...Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too


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:

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.

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.


Enjoy!  Eat Well My Friends and Stay Safe During this Pandemic!