One Pot Chicken and Mushroom Tetrazzini

- a simple but creamy, rich and delicious pasta dish with chicken and mushrooms ready in 35 minutes. Perfect for busy weeknights. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Facts One Pot Chicken and Mushroom Tetrazzini Amount Per Serving (429 g) Calories 516 Calories from Fat 170 % Daily Value* Total Fat 18.92g 29% Saturated Fat 10.232g 51% Trans Fat 0.524g Polyunsaturated Fat 1.529g Monounsaturated Fat 4.921g Cholesterol 83mg 28% Sodium 462mg 19% Potassium 720mg 21% Total Carbohydrates 56.79g 19% Dietary Fiber 2.8g 11% Sugars 5.58g Protein 29.89g 60% Vitamin A 27% Vitamin C 5% Calcium 16% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.

One Pot Chicken and Mushroom Tetrazzini
Adapted from jocooks.com
One Pot Chicken and Mushroom Tetrazzini

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from jocooks.com

Ingredients

  • 4

    tbsp butter

  • 1

    chicken breast boneless and skinless, cut into cubes

  • 2

    cups mushrooms sliced

  • salt and pepper to taste

  • 1

    tsp garlic powder optional

  • 1/4

    cup all-purpose flour

  • 3

    cups chicken broth low sodium

  • 1

    cup milk I used 2%

  • 8

    oz fettuccine or spaghetti uncooked

  • 1/4

    cup frozen peas

  • 1/4

    cup Parmesan cheese

  • parsley for garnish

Directions

. Course: Main Course Cuisine: American Servings: 4 Calories: 516 kcal Author: Joanna Cismaru Ingredients In a large pot, melt 2 tbsp of butter over medium high heat. Add the chicken cubes and mushrooms. Cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder for a bit of garlic flavor. Remove the chicken and mushroom from the pot and set aside. Add the remaining 2 tbsp of butter to the pot and whisk in the flour. Add the chicken broth and milk and whisk. Cook the sauce until it comes to a boil, it should thicken as the flour cooks. Turn the heat down to low, add the pasta, the chicken and mushrooms back to the pot. Stir well. 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. After cooking the pasta for 15 minutes add the peas and season with salt and pepper if needed. Remove from heat. Sprinkle the Parmesan cheese over the top and parsley. Recipe Notes If you prefer a brown crusty top, after adding the Parmesan cheese place the pot in the oven and bake for 15 minutes at 375 F degrees. Make sure you use an oven safe pot.

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