ONE POT CHICKEN AND MUSHROOM TETRAZZINI
PREP TIME.10 mins
COOK TIME.35 mins
TOTAL TIME.45 mins
4 tbsp butter
1 chicken breast, cut into cubes
2 cups mushrooms, sliced
¼ cup all purpose flour
3 cups chicken broth
1 cup milk, I used 2%
8 oz fettuccine or spaghetti
salt and pepper to taste
Â¼ cup frozen peas
1 tsp garlic powder (optional)
¼ cup Parmesan cheese
parsley for garnish
In a large pot, melt 2 tbsp of butter over medium high heat. Add the chicken cubes and mushrooms. Cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder for a bit of garlic flavor. Remove the chicken and mushroom from the pot and set aside.
Add the remaining 2 tbsp of butter to the pot and whisk in the ¼ cup of flour. Add the chicken broth and milk and whisk. Cook the sauce until it comes to a boil, it should thicken as the flour cooks.
Turn the heat down to low, add the past and the chicken and mushrooms back to the pot. Stir well. Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring often to avoid the pasta from sticking to the bottom of the pot. After cooking the pasta for 15 minutes add the peas and season with salt and pepper if needed. Remove from heat.
Sprinkle the Parmesan cheese over the top and parsley.
Courtesy of Jo Cooks
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