CHICKEN TETRAZZINI
Comfort food at it's finest.

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CHICKEN TETRAZZINI

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Ingredients

1lb. linguine
3 tbsp. butter divided
2 cloves garlic minced
1c. Mushrooms thinly sliced
1lb. boneless skinless chicken breasts
2 tbsp. all-purpose flour
1 1/2 c. chicken stock
1c. heavy cream
salt
Freshly ground black pepper
2/3c. Parmesan freshly, grated
1 tbsp. parsley Chopped , for garnish

Nutritional information

370kcal.
calories

Easy dish for 6 persons!

  • 40min.
  • Serves 6
  • Easy

Directions

Enjoy this creamy chicken and mushroom spaghetti casserole – a hearty pasta dinner recipe for your family.

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Steps

1
Done

Preheat oven to 350°.
Prepare linguine according to the instructions on the box.

2
Done

In a large skillet over medium heat, melt 1 tablespoon butter. Cook garlic until fragrant, 1 minute, then add in mushrooms and cook until most of their moisture is released and they are golden on both sides. Add chicken and cook until partially cooked, 5 minutes. Transfer mushrooms and chicken to a plate and set aside.

3
Done

Return skillet to medium heat and melt remaining 2 tablespoons butter. Whisk in flour until completely combined, then slowly whisk in chicken stock and bring to a simmer. Pour in cream and again bring to simmer over low heat, stirring occasionally and allowing the sauce to thicken, about 10 minutes.

4
Done

Place pasta into a baking dish along with chicken and mushrooms. Pour sauce over mixture and season with salt and pepper. Toss to combine.

5
Done

Sprinkle with Parmesan and bake for 25 minutes, until sauce is bubbling and Parmesan crust is golden.
Sprinkle with parsley and serve.

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