Chicken Tetrazzini

Chicken Tetrazzini
Chicken Tetrazzini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tbsp vegetable oil

  • 4

    skinless, boneless chicken breasts, cut into 2" pieces

  • 8

    oz linguine pasta

  • 2

    Tbsp margarine

  • 2

    Tbsp all-purpose flour

  • 1-1/2

    cups skim milk

  • 1/3

    cup reduced-sodium chicken broth

  • 2

    cups sliced mushrooms

  • 1/2

    cup frozen peas, thawed

  • 2

    Tbsp chopped fresh parsley

  • 1/8

    tsp black pepper

Directions

In a large nonstick skillet, heat oil over med-high heat. Add chicken and cook, turning once, until no longer pink, about 10 min. Place chicken on a plate; cover with foil to keep warm. While chicken is cooking, cook pasta according to package directions, but do not add salt. In same skillet, melt margarine over med heat. Add flour; cook, stirring constantly, for 2 min. Whisk milk and chicken broth into skillet. Add mushrooms to skillet; cook, stirring frequently, until sauce thickens slightly and mushrooms are tender, about 5 min. Return chicken to skillet. Stir in peas, parsley, and pepper. Heat chicken mixture, stirring frequently, for 1 min. Drain pasta and place on serving plates. Spoon chicken mixture over pasta. Serve immediately.

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