Chicken Vegetable Tetrazzini
Submitted by dttodd
Stovetop chicken tetrazzini loaded with broccoli, carrots, and mushrooms in a creamy parmesan sauce over linguine. No baking needed, ready in 30 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minAll the creamy, cheesy satisfaction of baked tetrazzini without ever turning on the oven.
Chicken breast pieces get a quick sear, then broccoli, carrots, and mushrooms sauté in butter and garlic until tender.
Cream of chicken soup, milk, and grated parmesan melt into a rich sauce that coats every strand of linguine.
Thirty minutes, one skillet, and dinner is handled.
Pro Tips
- Sear the chicken first and set it aside so it stays juicy and doesn’t overcook in the sauce
- Fresh linguine cooks faster than dried; if using dried, start boiling it before you begin the chicken
- Stir the parmesan in off the heat so it melts smoothly without clumping
Ingredients
Directions
Cook linguine to desired doneness as directed on package. Drain.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot.
Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Remove chicken from skillet; cover to keep warm.
In same skillet, melt margarine over medium heat. Add garlic, broccoli, carrots and mushrooms; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally.
Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until thoroughly heated.
Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally.
Add salt and pepper to taste; sprinkle with parsley.
Ready in 30 minutes.
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