One-Pot Chicken Tetrazzini

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 5

Ingredients

• 3 Tbsp Butter
• 8 oz Mushrooms, sliced
• 1 small Red Pepper, chopped
• 1 small Onion, finely chopped
• 1 clove Garlic, minced
• 3 Tbsp All-Purpose Flour
• 4 cups Milk
• 2 Tbsp Worcestershire Sauce
• 8 oz Extra Broad Egg Noodles
• 5 oz Boursin Garlic and Fine Herbs
• 3 cup Deli Chicken, cooked and cut into bite-size pieces
• 1/2 cup Frozen Peas
• 1/2 cup Fresh Parsley, chopped
• Small Fresh Basil Leaves (optional)
• Parmesan, grated

Directions

1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 minutes until tender.
2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.
3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.
4. Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmesan.

Contributor(s)

• Joel Maxuel
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