Main Dishes:

Chicken Rotini Tetrazzini

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Ingredients

3 cups (8 ounces) rotini pasta, uncooked
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1 chicken bouillon cube
1 cup hot water or milk
1 can (10 3/4 ounces) cream of mushroom or chicken soup
1/2 pound (about 2 cups) chopped cooked chicken
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
Dash ground black pepper
1/2 cup grated Parmesan cheese

Instructions

Cook pasta according to package directions; drain. Meanwhile, in large saucepan over medium heat, melt butter; add onion. Cook 3 minutes or until tender. Dissolve chicken bouillon cube in hot water; add to onion mixture. Stir in remaining ingredients; heat to boiling, stirring until sauce is smooth. Remove from heat; toss hot pasta and sauce.

Serves 6 (1 cup each)

Doris Pells
Rock Island