Chicken Tetrazzini
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- ½ (16-oz) pkg angel hair pasta
- 1 (8-oz) pkg sliced mushrooms
- 1 (9-oz) pkg frozen green peas, thawed
- ¼ cup butter
- 3 Tbsp all-purpose flour
- 3 cups whole milk
- 1 cup freshly grated Parmesan cheese, divided
- 1 tsp salt
- ½ tsp pepper
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F. Drizzle chicken with 1 Tbsp oil in a lightly greased baking dish. Bake 25 to 30 minutes or until done; cool slightly, and shred.
- Meanwhile, cook pasta according to package directions.
- Sauté mushrooms in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Combine chicken, pasta, mushrooms, and peas in a bowl.
- Melt butter in a saucepan over medium heat; stir in flour. Cook 2 minutes or until bubbly; add milk, and cook, stirring constantly, 5 minutes or until thickened.
- Stir in ½ cup cheese, salt, and pepper; add to pasta mixture.
- Spoon into a greased 13-x 9-inch baking dish; top with nuts and ½ cup cheese.
- Bake 20 minutes or until bubbly.
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