One-Pot Chicken Tetrazzini
Italian
Stir near the bottom as the pasta softens so it does not stick in the creamy liquid. Let the pot sit briefly before serving if the sauce looks loose while hot.
- Servings (recipe yield)
- 5 servings
- Prep time
- 20 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 3 Tbsp Butter
- 8 oz Mushrooms, sliced
- 1 small Red Pepper, chopped
- 1 small Onion, finely chopped
- 1 clove Garlic, minced
- 3 Tbsp All-Purpose Flour
- 4 cups Milk
- 2 Tbsp Worcestershire Sauce
- 8 oz Extra Broad Egg Noodles
- 5 oz Boursin Garlic and Fine Herbs
- 3 cup Deli Chicken, cooked and cut into bite-size pieces
- 1/2 cup Frozen Peas
- 1/2 cup Fresh Parsley, chopped
- Small Fresh Basil Leaves (optional)
- Parmesan, grated
Instructions
- Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 minutes until tender.
- Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.
- Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.
- Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmesan.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license