“You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition
Amount Per Serving (8 total)
- Calories
- 329 cal
- 16%
- Fat
- 14 g
- 22%
- Carbs
- 27.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (63)
Rate This Recipe
"This really wasn't bad. It was good comfort food, but we also found it a little bland. I also think that a pasta dish doesn't need this much flour in the sauce, it was a little too much and the cheese..." See mores would have thickened it well enough. I recommend using more spices like garlic and perhaps a little mustard too, to make it more flavourful."
gracie
"I stumbled onto this recipe on accident when I was looking for a way to use up some half and half. By the third bite, my husband rated it A+! When I tell him it is on the menu he claps his hands! W..." See moree use 4 chicken breasts instead of the tenderloins. It ends up having chicken in every bite. It is every bit as good the next day too."
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