Ingredients
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8 ounces fettuccine pasta
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1 onion, chopped
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2 garlic cloves, minced
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1 large red bell pepper, cut into strips
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8 ounces mushrooms, sliced
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2 tablespoons butter
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4 tablespoons flour
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2 cups chicken broth
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1/2 cup dry sherry
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1/4 teaspoon salt (or to taste)
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1/8 teaspoon pepper
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1 1/2 cups cooked chicken
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2 tablespoons light cream
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1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375.
- Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
- Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
- Add flour and cook for 1 minute.
- Add sherry, broth, salt and pepper and bring to a boil.
- Stirring constantly, cook 2-3 minutes.
- Mix together pasta, chicken, cream and vegetable sauce.
- Pour into a shallow casserole dish and top with cheese.
- Bake 30 minutes or until browned and bubbly.