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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk)
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.**
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.
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.
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.
Add the cream sauce and half the Parmesan to the cooked drain linguine in the large pot. Toss to coat.
Divide the pasta between plates. Top with the chicken and roasted tomatoes. Sprinkle over the remaining Parmesan.