Chicken Tetrazzini Skillet 🍜
The creamy, mushroomy chicken and noodle bake your grandmother loved, streamlined into one skillet.
Ingredients (serves 4)
- 1 lb chicken breast
- 8 oz spaghetti
- 8 oz mushrooms
- 1 onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 0.5 cup grated parmesan
- 1 cup frozen peas
- 0.25 cup white wine
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Try AnychefInstructions
- 1
Cut the chicken into bite-size pieces, season with salt and pepper, and brown in 1 tbsp butter in a deep 12-inch skillet over medium-high heat, 5 minutes. Set aside.
- 2
Slice the mushrooms and dice the onion. Cook them in the remaining butter until browned, 6 minutes, then splash in the white wine and let it bubble away.
- 3
Sprinkle in the flour, stir 1 minute, then whisk in the chicken stock and milk until smooth.
- 4
Break the spaghetti in half, add it with the chicken, and simmer covered, stirring often, until tender, 10 minutes.
- 5
Stir in the frozen peas and parmesan and cook 2 minutes until hot and creamy.
- 6
Season with salt and pepper and serve with extra parmesan.
