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Easy Peasy Chicken Tetrazzini
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Easy Peasy Chicken Tetrazzini

Easy Peasy Chicken Tetrazzini

with Linguine

Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, fresh chopped tomatoes, spinach and caramelized onions...need we say more!

Quick Prep

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

170 g


(Contains Wheat)

56 mL


(Contains Milk)

56 g

Baby Spinach

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

160 g


113 g

Yellow Onion

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Italian Seasoning

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber8 g
Protein61 g
Cholesterol210 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel



Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut tomatoes into 1/4-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.

Cook chicken

Pat chicken dry with paper towels. Season with half the Italian Seasoning, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook linguine

While chicken bakes, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Start sauce

While linguine cooks, heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until onions soften, 3-4 min. Add spinach, tomatoes and remaining Italian Seasoning. Cook, stirring often, until spinach wilts, 1-2 min.

Finish sauce and coat linguine

Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper. Add linguine to the pan with sauce. Cook, stirring often, until linguine is coated, 1 min.

Finish and serve

Thinly slice chicken. Divide linguine between plates, then top with chicken. Sprinkle Parmesan over top.