Red Meat Allergy Friendly Chicken Tetrazzini
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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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
- 1 tbsp olive oil
- ½ tsp salt
For the sauce
- 4 tbsp unsalted butter
- 2 medium leeks, white and light green parts only, thinly sliced
- 10 oz cremini mushrooms, sliced
- ¼ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth
- 1 cup whole milk
- ½ tsp dried thyme
- ½ tsp salt
- ½ cup frozen peas
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the topping
- ½ cup grated parmesan cheese
- ½ cup plain breadcrumbs
- 1 tbsp unsalted butter, melted
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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