Pescatarian Chicken Tetrazzini with Mushrooms
Total time1 hr 10 min
Prep time20 min
Cook time45 min
5.0(15)
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz spaghetti
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
For the sauce
- 3 tbsp unsalted butter
- 2 medium leeks, white and light-green parts only, thinly sliced
- 10 oz cremini mushrooms, sliced
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup milk
- ½ tsp dried thyme
- ¼ tsp salt
- ½ cup grated parmesan cheese
For the topping
- ½ cup plain breadcrumbs
- 2 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.
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