Ingredients
– 2 cups cooked chicken, shredded or diced
– 8 ounces spaghetti or linguine
– 1 cup sliced mushrooms
– 1/2 cup frozen peas
– 1/2 cup grated Parmesan cheese
– 2 cups chicken broth
– 1 cup heavy cream
– 1/4 cup flour
– 1/4 cup butter
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or sauté pan
– Baking dish (9×13 inches)
– Whisk
– Mixing bowl
– Wooden spoon
Step-by-Step Instructions
Let’s dive into making this luscious Chicken Tetrazzini! First, I start by cooking the pasta according to package instructions until it’s al dente. While the pasta boils, I grab my skillet and melt the butter over medium heat. In goes the mushrooms, and I sauté them until they’re beautifully browned, filling my kitchen with that earthy aroma that signals something delicious is on the way. Next, I sprinkle in the flour, stirring to create a roux that thickens our sauce. I gradually whisk in the chicken broth and cream until it’s nicely blended and thick. I always love to see that velvety consistency come together! (See the next page below to continue steps…)