This delicious and easy to make pasta dish is a meal on its own! A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.

Preparation time: 10 minutes Cooking Time: 15 minutes

Ingredients 2 Chicken Breasts (cut into 1" cubes) 2 tbsp. Olive Oil

1/4 cup Butter 2 Large finely chopped Shallots 2 cups Sliced Mushrooms

1/4 cup All Purpose Flour 4 tsp. Chicken Bouillon 1/2 tsp. Pepper 1/2 tsp. Salt

1/3 cup Sherry 2 cups Water 1/2 cup Heavy Cream

4 cups of cooked Egg Noodles or Seashell Pasta

Salt & Pepper to taste

Preparation In a large frying pan, cook diced chicken in 2 tablespoons of olive oil. When cooked all the way through, remove chicken with a slotted spoon leaving juices in the frying pan.

Add 1/4 cup of butter to the frying pan and sautee shallots and mushrooms, cooking on medium heat for 5 minutes.

Mix 1/4 cup of flour, chicken bullion, salt and pepper then sprinkle over cooked mushrooms and shallots. Add Sherry and water and boil for 5 minutes.

Stir in Heavy Cream then add salt and pepper to taste. Add cooked chicken and noodles then serve hot.

This dish is also good served as in a casserole dish with melted mozzarella and/or parmesan cheese. Some variations include diced green peppers or broccoli flowerettes.