No Spam Recipes

One-Pot Chicken Tetrazzini

A dish that gets its character from butter and mushrooms. On the table in about 20 minutes.

Serves 5 · 20 min · Chicken

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 3 Tbsp Butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 4 cups Milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 minutes until tender.
  2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.
  3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.
  4. 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.
Nutrition (estimated, per serving)
Calories342
Protein16.6 g
Fat18.0 g
Carbs30.2 g
Fiber2.5 g
Sodium251 mg

Source

based.cooking (community recipes, public domain) — unlicense