I needed a break from all the stews and soups I have been making lately, but I still felt like a one pot meal. This super easy chicken tetrazzini takes little effort and not much time to create a rich and filling centerpiece to a meal.
- 2 large chicken breasts, cubed
- 1 lb pasta (I used fusilli)
- 8 tbsp butter
- 1/2 cup flour
- 4-5 cloves garlic
- 1 lb mushrooms, sliced
- 2 cups milk
- 6 cups chicken broth
- 1/4 cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
Step 1: Brown Chicken and Mushrooms
In a dutch oven on medium heat, melt 4 tbsp of the butter and add mushrooms, minced garlic, and cubed chicken. Stir frequently, cooking for 5-10 minutes until chicken is white (depending on the size of your cubes). Set chicken and mushroom mixture aside and drain liquid from dutch oven.
Step 2: Sauce Time
Melt the remaining butter and add flour, stir until incorporated. Add and broth and milk and bring to a boil, stirring frequently to prevent scalding. Reduce heat to low and add chicken and mushroom mixture and pasta.
Step 3: Cook
Cover and cook for 15 minutes, stirring at least every 5 minutes. Uncover and cook for an additional 10-15 minutes until pasta is cooked al dente, slowly stirring every 5 minutes and incorporating a little cheese each time.
Garnish with more cheese on top and/or chopped parsley.
Serve and Enjoy!