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Chicken Tetrazzini

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Chicken Tetrazzini

creamy chicken and mushroom pasta au gratin

Informations supplémentaires
30 min. | 798 kcal | easy | Express, Family | Printable version
1. Cook the pasta Preheat oven to 400°F. Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes until tender. Drain.
2. Setup Thinly slice the mushrooms and the carrot. Chop the parsley. Cut the chicken into small cubes.
3. Cook the chicken Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken 3-4 minutes. Add the mushrooms and the carrot and cook 3-4 minutes. Add salt and pepper.
4. Add the pasta Whisk the sour cream with 1 2P | 1.5 3P cup of water. Add the broth cube, the pasta and the sour cream water to the pan. Mix and cook 2-3 minutes.
5. Bake in the oven Transfer the pasta in a baking dish and top with the mozzarella. Bake in the oven for 10-12 minutes.
6. Plate your dish Serve the pasta and garnish with the parsley. Bon appétit!
300gChicken Breast
180gLinguine
80gWhite Medium Mushroom
1unitCarrot(s)
80mlSour Cream
100gMozzarella
1unitChicken Broth Cube(s)
1unitFresh Italian Parsley
What you need Large pan, Pot, Strainer, Baking dish
798 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 18g
28%
cholesterol 229mg
76%
fiber 5g
20%
protein 82g
saturated 7g
35%
sodium 362mg
15%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg