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!


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

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

170 g


(Contains Wheat)

56 mL


(Contains Milk)

28 g

Baby Spinach

1 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Yellow Onion

1 tbsp

Italian Seasoning

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

0.38 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.31 tsp



Nutrition Values

Calories860 kcal
Fat38 g
Saturated Fat20 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber6 g
Protein54 g
Cholesterol183 mg
Sodium830 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. Meanwhile, cut tomato into 1/4-inch pieces. change to: Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).Peel, then mince or grate garlic. Roughly chop spinach.

Cook chicken

Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). 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 cooked through, 5-6 min.**

Cook linguine

Meanwhile, 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.

Start sauce

Meanwhile, 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 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

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