One Pot Chicken Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoon butter unsalted, divided
1 chicken breast boneless and skinless, cut into cubes
2 cups mushrooms cleaned and sliced
½ teaspoon salt or to taste
1 teaspoon pepper or to taste
1 teaspoon garlic powder optional
¼ cup all-purpose flour
3 cups chicken broth low sodium
1 cup milk I used 2%
8 ounce spaghetti fettuccini or linguini, uncooked
¼ cup Parmesan cheese
2 tablespoon parsley fresh, chopped
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Directions: |
Directions:Cook the chicken and mushrooms:
Melt 1 tbsp of the butter over medium high heat.
Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink.
Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom from the pot and set aside.
Make the sauce: Add the remaining 3 tbsp of butter to the pot and whisk in the flour. Add the chicken broth, milk and whisk well.
Cook the sauce until it comes to a boil, it should thicken as the flour cooks.
Turn the heat down to low, add the uncooked pasta, and the chicken and mushrooms back to the pot. Stir well.
Finish the tetrazzini:
Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring often to avoid the pasta from sticking to the bottom of the pot. Taste for seasoning and adjust with salt and pepper if needed.
Garnish and serve: Remove from heat and garnish with Parmesan cheese and parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min |
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