Rotini Tetrazzini

6 Tablespoons butter
6 Tablespoons flour
2-1/4  cups chicken broth, divided                          
1/4 cup heavy cream                                            
1/4 cup milk (can omit cream & use 1/2 cup milk)   
2 egg yolks, slightly beaten                                      
2 cups cooked chicken or turkey, cubed
1 cup mushrooms, lightly sauteed (optional)
2 Tablespoons fresh parsley, chopped
Salt/freshly ground black pepper
Freshly grated parmesan cheese
8 ounces rotini noodles, cooked
                          
Melt butter in a saucepan over medium heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in 1-3/4 cup broth, cream and milk; cook over medium heat whisking constantly until mixture is thickened and bubbly.  Add 1/2 cup of the hot sauce--several tablespoons at a time-- to the egg yolks stirring after each addition.  Add egg/sauce mixture to the hot sauce and stir until heated through and bubbly.  While making the sauce, cook the rotini noodles according to directions; drain.  Add sauce, chicken or turkey, sauteed mushrooms, salt & pepper to the noodles stirring to combine. Add up to 1/2 cup of additional broth or more to make desired consistency.  Sprinkle with fresh parsley.  Serve with fresh parmesan cheese. 
Makes 4-servings

Posted by: Connie Davis