Three Step Tetrazzini

2

Tbs

butter

1

Tbs

olive oil

1/4

cup

minced shallots

1/2

lb

(about 2 1/4 cups) mushrooms, quartered (we used cremini, a dark-brown button mushroom)

1

lb

boneless, skinless chicken breast tenders, cut crosswise into 1/2-inch strips and then into bite-size pieces

1 1/4

tsp

salt

1/4

tsp

pepper

1/4

tsp

paprika

1

cup

frozen peas, defrosted and drained

3

Tbs

flour

1 1/2

cups

half-and-half

1

tsp

fresh lemon juice

1/4

cup

grated Parmesan

4

oz

(about 2 cups cooked) medium egg noodles, cooked according to the package directions

1

Melt the butter and olive oil in a large skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the chicken pieces are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.

2

Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.

3

Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Stir in cooked noodles and serve hot.

Source

Source: Family Fun