easy one pot chicken tetrazzini
every weekend, usually after basketball games, I gather my coffee, a few cookbooks, and any magazines that accumulated over the week. I pour over the pages hoping that a weeks’ worth of meals suddenly jumps off the pages. with the help of Ian, and usually a few suggestions from the kids, I scribble my list and head to the store.
I love the process of making my list, although once at the store, I usually add pretty much the same items week after week. a few bags of flour, sugar, butter, plenty of cheese and yogurt, berries, greens, and chicken.
you can pretty much bet that on any given Sunday you will find a slow cooker full of chicken breasts on the counter. I don’t always have a plan for the chicken, but shredded chicken never goes to waste. When all else fails I throw it on salads, in rice bowls, sandwiches, and now this pasta.
Ian makes it well known that he would eat pasta every night of the week. the rest of us don’t necessarily agree. especially Charlie, he is not a fan. but we all fell in love with this tetrazzini. the kids love peas, so I added PLENTY, which made it easier to get them to eat the mushrooms. and the cheese, how can you not love a dish when Parmesan is added by the cup full. there’s wine in the cream sauce which adds just a hint of flavor, but you could definitely leave it out and replace it with a bit more stock.
the best part….this easy chicken tetrazzini is made in one pot.
- 4 Tbsp butter, divided
- 8 ounces mushrooms, sliced
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1/2 cup white wine
- salt and pepper to taste
- 8 ounces linguine, broken in half
- 2 cups of cooked and shredded chicken
- 2 cups of frozen peas
- 1 cup of grated Parmesan (plus extra for serving)
- in a large pot melt 2 Tbsp of butter over medium heat
- add mushrooms,saute until browned (about 8 minutes), and remove from the pot
- add remaining 2 Tbsp butter, melt and stir in the flour
- add the milk, stock, and wine, cook until the sauce begins to boil and thicken (stir occasionally)
- season to taste with salt and pepper
- once thick, add pasta, chicken, and mushrooms
- reduce the heat to medium-low,you don't need to stir continuously, but stir from time to time to ensure the noodles do not clump together, and the sauce does not burn on the bottom
- after 20 minutes add the peas and 1 cup of Parmesan
- cook another 5 minutes (or until the pasta is al dente)
- serve with extra Parmesan
one pot meals from friends
you may also like