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, chopped fresh 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

2 unit

Chicken Breasts

170 g


(Contains Wheat)

56 mL


(Contains Milk)

56 g

Baby Spinach

1 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ unit

Yellow Onion

1 tbsp

Italian Seasoning

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

6 tbsp

Sour Cream

(Contains Milk)

1 unit


1 tsp

Garlic Salt

Not included in your delivery

0.38 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.31 tsp



Nutrition Values

Calories369 kcal
Energy (kJ)1542 kJ
Fat16 g
Saturated Fat9 g
Carbohydrate10 g
Sugar3 g
Dietary Fiber2 g
Protein43 g
Cholesterol166 mg
Sodium0 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. 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, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)Transfer to an unlined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**

Cook linguine

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain.

Start sauce

Meanwhile, heat the same pan (from step 2) over medium. When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook, stirring often, until onions soften, 3-4 min. Add spinach, tomato and remaining Italian Seasoning and remaining garlic salt. 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.