Three Step Tetrazzini

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup minced shallot
• 1/2 lb mushroom, quartered, about 2 1/4 cups (we used cremini, a dark-brown button mushroom)
• 1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 cup frozen peas, defrosted and drained
• 3 tablespoons flour
• 1 1/2 cups half-and-half
• 1 teaspoon fresh lemon juice
• 1/4 cup grated parmesan cheese
• 4 ounces cooked medium egg noodles, cooked according to the package directions (about 2 cups)

Recipe

• 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 strips 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. spoon the sauce over the cooked noodles and serve hot. makes 4 servings.