Light And Easy Chicken Tetrazzini
3/4 cup sun-dried tomato halves (1 1/2 ounces)
1 tablespoon butter
1/2 pound fresh mushrooms, sliced (about 2 1/2 cups)
1 cup thinly sliced scallions
3 garlic cloves, crushed through a press
3 tablespoons flour
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth, preferably reduced-sodium
3/4 cup skim milk
2 cups cubed cooked skinless chicken breast (about 1/2 pound)
1/2 cup chopped fresh basil
3 tablespoons dry sherry
2 tablespoons grated Parmesan cheese, preferably imported
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