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Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

with Mushrooms and Sugar Snap Peas

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Velvety sauce coats tender chicken, savoury cremini mushrooms and sweet snap peas. These comforting casserole flavours are perfect for a cold winter's night.

Tags:QuickFamily Friendly
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

170 g

Linguine

(ContainsWheat/Blé)

227 g

Mushrooms

43 g

Cream Cheese

(ContainsMilk/Lait)

6 g

Garlic

1 unit

Chicken Broth Concentrate

56 g

Baby Spinach

1 tbsp

Italian Seasoning

113 g

Sugar Snap Peas

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber8 g
Protein57 g
Cholesterol155 mg
Sodium500 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide chicken tetrazzini between plates.