Baked Chicken Tetrazzini
Honey-Glazed Carrots
Ingredients
- 4 oz spaghetti
- 2 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1½ Tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ½ cup frozen green peas, thawed
- ½ cup shredded Parmesan cheese, divided
- ¼ tsp garlic salt
- ¼ tsp pepper
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and keep warm.
- Melt butter in a Dutch oven over medium heat; add chicken. Cook, stirring occasionally, until chicken is done .
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and milk; bring to a boil, reduce heat, and simmer until thickened.
- Stir in peas, ¼ cup Parmesan, garlic salt, and pepper. Add pasta; toss.
- Spoon mixture into a greased 9-inch baking dish; sprinkle with ¼ cup Parmesan.
- Bake 20 to 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 4 carrots, cut into 2-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp honey
Side Dish Instructions
- Preheat oven to 350°F. Toss together all ingredients on a lightly greased foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 25 minutes or until browned and tender.
Kid-Friendly Meal Plan
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