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Easy Chicken Tetrazzini

Easy Chicken Tetrazzini

with Caramelized Onions and Cherry Tomatoes

20-MIN MEAL
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First served in 1908, tetrazzini is most known for its decadent cream sauce, but our version add some brightness with bright pops of peas and cherry tomatoes!

Allergens:Milk/LaitWheat/Blé

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Pulled Chicken

237 mL

Cream

(ContainsMilk/Lait)

170 g

Linguine

(ContainsWheat/Blé)

113 g

Cherry Tomatoes

113 g

Onion, sliced

6 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Italian Seasoning

56 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4937 kJ
Calories1180 kcal
Fat71 g
Saturated Fat36 g
Carbohydrate81 g
Sugar14 g
Dietary Fiber6 g
Protein53 g
Cholesterol250 mg
Sodium1590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Cups
Large Pot
Strainer
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat your broiler to high.In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Toss pulled chicken and tomatoes with half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the top of the oven, until tomatoes burst and chicken is heated through, 8-9 min.**

2

While veggies cook, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. When linguine is done, drain and return the linguine to same pot.

3

While the pasta cooks, peel then mince the garlic. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min.

4

Add 2 tbsp butter (dbl for 4 ppl), then the garlic and remaining Italian seasonings to the pan. Cook, stirring occasionally, until fragrant, 3-5 min. Add the cream and peas. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.

5

Add the cream sauce and half the Parmesan to the cooked drain linguine in the large pot. Toss to coat.

6

Divide the pasta between plates. Top with the chicken and roasted tomatoes. Sprinkle over the remaining Parmesan.