Velvety sauce coats tender chicken, savoury cremini mushrooms and sweet snap peas. These comforting casserole flavours are perfect for a cold winter's night.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Sugar Snap Peas
Salt and Pepper*
Before starting, wash and dry all produce. In a large pot, add 10 cups warm water and 2 tsp salt (use same for 4ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Trim, then cut snap peas into 1/2-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut each tender in half. Season with salt, pepper and half the Italian Seasoning.
Break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl), then toss to combine.
While linguine cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and remaining Italian Seasoning. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min. Remove pan from heat. Transfer mushrooms to a plate and cover to keep warm.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Add snap peas and garlic. Cook, stirring often, until fragrant, 1 min.
Add reserved pasta water and cook until snap peas are tender-crisp, 1-2 min. Remove pan from the heat. Add mushrooms, spinach, cream cheese and broth concentrate. Stir until spinach wilts, 1-2 min. Add chicken, veggies and sauce to the large pot with linguine. Stir until linguine is coated, 1 min.
Divide chicken tetrazzini between plates.