Chicken Tetrazzini

​8 ounces penne
3 tablespoons butter
½ cup sliced green onions
3 tablespoons flour
salt and pepper
dash nutmeg
1 cup chicken broth
2 cups half and half
2 ½ cups cooked chicken or turkey, cubed
¼ cup sherry or white wine
¾ cup parmesan cheese, divided
¼ cup slivered almonds
2 tablespoons minced fresh parsley
 
1. Preheat oven to 375 degrees and spray a 9x13 inch baking dish with cooking spray. Cook pasta until slightly underdone; drain thoroughly. Place in prepared dish and set aside.
 
2. In the pasta saucepan, melt butter over medium heat. Add green onions and sauté until softened, about 5 minutes. Stir in flour, salt, pepper and nutmeg; add broth and half and half all at once. Increase heat to medium-high and bring to a gentle boil. Remove from the heat and stir in chicken, sherry, and ½ cup parmesan cheese. Toss to coat.
 
3. Transfer mixture to prepared dish and combine with pasta. Sprinkle with remaining cheese, almonds, and parsley. Cover tightly with foil and bake until bubbly and heated through, about 30 minutes; remove foil and bake another 5 minutes or until cheese is golden. Let stand for 5 minutes before serving.
 
Revised November 2017