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Pesto Chicken Tetrazzini Delight
Enjoy this comforting and easy-to-make twist on the classic tetrazzini with a creamy basil pesto sauce, tender chicken, and peas. A perfect dish that your entire family will love.
4
1 hr
TOTAL TIME
525
CALORIES
$1.32
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
1/4 cup all purpose flour
1 cup shredded sharp cheddar cheese
1/4 tsp black pepper
1/4 cup unsalted butter
1/2 cup seasoned breadcrumbs
3 cloves garlic
minced
1 small onion
finely diced
1 lb spaghetti pasta
1/2 cup basil pesto
1 cup chicken broth
2 cups whole milk
1 cup frozen peas
2 cups cooked chicken
diced
1/2 tsp salt
Directions
14 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 350°F.
2
Cook the spaghetti pasta according to package instructions, drain, and set aside.
3
In a medium saucepan over medium heat, sauté garlic and onion in unsalted butter until fragrant and caramelized, about 5 minutes.
4
Reduce heat to low, and whisk in all-purpose flour.
5
Slowly whisk in whole milk, chicken broth, salt, and black pepper until the sauce is smooth.
6
Bring sauce to a simmer over medium heat, stirring occasionally until slightly thickened.
7
Remove from heat and whisk in prepared basil pesto until smooth.
8
Transfer cooked spaghetti to a 9x13-inch baking pan and pour half of the sauce over it. Gently mix to coat the spaghetti evenly.
9
Combine frozen peas and cooked chicken with the remaining sauce.
10
Make a well in the center of the spaghetti and carefully spoon the chicken and pea mixture over it.
11
Sprinkle shredded sharp cheddar cheese and seasoned breadcrumbs on top.
12
Cover the pan with aluminum foil and bake for 30 minutes.
13
Remove the foil and bake for an additional 5-10 minutes until the breadcrumbs are golden and the dish is bubbly.
14
Enjoy the Pesto Chicken Tetrazzini Delight hot!
Health Info
Macros
59g
CARBS
21g
FAT
30g
PROTEIN
Contains these allergens
MILK
TREE NUTS
WHEAT
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Frequently Asked Questions
What is Chicken Tetrazzini?
What ingredients do I need to make Chicken Tetrazzini?
Do I need to cook the chicken before adding it to the recipe?
Can I substitute the heavy cream with a lighter option?
Can I use a different type of pasta?
What can I do to prevent the sauce from becoming lumpy?
How should I store leftover Chicken Tetrazzini?
Can I make Chicken Tetrazzini ahead of time?
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