Skillet Chicken Tetrazzini

From Yankee Magazine's Great New England Recipes

Poultry Recipes

Yield: Serves 6.

Chicken and noodles blended with a smooth, creamy sauce, and enhanced by the rosemary and Parmesan cheese topping.

• 3-pound chicken
• 2-1/2 cups water
• 1/4 teaspoon black pepper
• 3 teaspoons salt
• 8 ounces noodles
• 5 tablespoons butter or margarine
• 1 small onion, minced
• 1/4 cup flour
• 1/4 teaspoon rosemary
• 1/4 teaspoon paprika
• 1/2 cup half-and-half cream
• 1 tablespoon grated Parmesan cheese

Place chicken breast-side down in large pot. Add water, pepper, and 2 teaspoons salt. Over high heat bring to boil. Reduce heat to low, cover pot, and simmer 35 minutes. Remove chicken to large bowl; refrigerate 30 minutes. Meanwhile strain broth, reserving 2 cups. When chicken is cool, cut meat into bite-size pieces, and discard bones and skin. Set chicken aside. Prepare noodles as directed on box; drain. In large skillet over medium heat, melt 2 tablespoons butter or margarine, add onion, and cook until tender. Remove onions and melt remaining 3 tablespoons butter; stir in flour, rosemary, the remaining 1 teaspoon salt, and paprika. Gradually add chicken broth and cook, stirring constantly, until thick. Stir in cream, chicken, noodles, and onion, and cook over low heat until mixture is heated through. Sprinkle with Parmesan cheese and additional paprika.

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