Chicken Tetrazzini with Mushrooms & Peas
- 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.
Follow the recipe steps below
-
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.
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0.5 min
Thickly slice the mushrooms.
-
1.5 min
Finely chop the onion and garlic.
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2.5 min
Chop the chicken into bite sized pieces.
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3.5 min
Grate the parmesan.
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4.0 min
In a frying pan heat the olive oil over medium-high heat.
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5.0 min
Add the chicken pieces, and quickly sear on either side until starting to brown on the outside.
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8.0 min
Remove the chicken from the pan and set aside. Wipe down the pan.
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8.5 min
Melt 1/4 of the butter in the frying pan over medium heat.
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9.0 min
Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.
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11.0 min
Add the pasta to the boiling water and cook until al dente (8-10mins).
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11.5 min
Remove the mushrooms from the heat and set aside with the chicken.
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12.0 min
In the saucepan, melt the remaining butter and whisk in the plain flour.
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13.0 min
Whisk in the cream and stock.
-
14.0 min
Season with salt and pepper.
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14.5 min
Add the peas and bring to the boil.
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15.0 min
Reduce heat and simmer for 5 minutes.
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18.0 min
Stir in half of the parmesan and the parsley.
-
19.0 min
Add the chicken and mushrooms mixture back to the sauce and heat through.
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20.0 min
Drain the pasta.
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21.0 min
Add the pasta to the sauce and stir to combine.
-
22.0 min
Distribute among serving plates and sprinkle with remaining parmesan.
Pantry Ingredients
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