Chicken Tetrazzini with Mushrooms & Peas

Name: Chicken Tetrazzini
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 10.00 Grams Parmesan Cheese; 5.00 Grams Fresh Parsley; 50.00 Millilitres Cream; 5.00 Grams Plain Flour; 75.00 Millilitres Chicken Stock; 2.00 Sprigs Fresh Thyme; 1.00 Clove Garlic; 1.00 Whole Brown Onion; 50.00 Grams Button Mushrooms; 130.00 Grams Chicken Breast; 1.00 Tablespoons Olive Oil; 10.00 Grams Butter; 25.00 Grams Peas; 90.00 Grams Tagliatelle

Pasta
Meat
Italian
Contains Dairy
Chicken

Tetrazzini is a hearty dish of chicken, mushrooms and pasta, traditionally combined in a rich cream sauce. A classic recipe you can easily re-create for a speedy weeknight meal.

Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories

845

Carbs

83.3g

Fat

34g

Protein

49.3g

Fibre

5.4g

Sugar

7.5g

Recipe Steps

0.0 min

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

1
0.5 min

Thickly slice the mushrooms.

2
1.5 min

Finely chop the onion and garlic.

3
2.5 min

Chop the chicken into bite sized pieces.

4
3.5 min

Grate the parmesan.

5
4.0 min

In a frying pan heat the olive oil over medium-high heat.

6
5.0 min

Add the chicken pieces, and quickly sear on either side until starting to brown on the outside.

7
8.0 min

Remove the chicken from the pan and set aside. Wipe down the pan.

8
8.5 min

Melt 1/4 of the butter in the frying pan over medium heat.

9
9.0 min

Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.

10
11.0 min

Add the pasta to the boiling water and cook until al dente (8-10mins).

11
11.5 min

Remove the mushrooms from the heat and set aside with the chicken.

12
12.0 min

In the saucepan, melt the remaining butter and whisk in the plain flour.

13
13.0 min

Whisk in the cream and stock.

14
14.0 min

Season with salt and pepper.

15
14.5 min

Add the peas and bring to the boil.

16
15.0 min

Reduce heat and simmer for 5 minutes.

17
18.0 min

Stir in half of the parmesan and the parsley.

18
19.0 min

Add the chicken and mushrooms mixture back to the sauce and heat through.

19
20.0 min

Drain the pasta.

20
21.0 min

Add the pasta to the sauce and stir to combine.

21
22.0 min

Distribute among serving plates and sprinkle with remaining parmesan.

22