In large skillet or electric wok, brown chicken in butter.
Start your pot of boiling water for the pasta.
Add mushrooms and brown.
Add red pepper and green onions and cook for 1 minute (too long and they get soggy0.
Stir in flour and cook for another minute until blended.
gradually blend in Chicek broth, 1/2 and 1/2 and sherry.
Preheat your oven to 350'
Cook until it thickens.
Season with salt, pepper and thyme.
Toss with pasta, parmesan cheese and parsley.
Spoon into a quart baking dish.
Bake at 350 for 30 minutes.
Top with Jarsburg Cheese and put in until cheese is melted. Can broil this too.
My family loves this and you can do it in advance and then bake in the oven when you are ready to serve. Tastes the same as left overs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 6|
|Calories from Fat: 121 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 133.5mg||41 %|
|Sodium 491mg||17 %|
|Potassium 507.1mg||13 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 51.3g|
|Protein 32.2g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 469
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.