Pescatarian Scallion Chicken Tetrazzini
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free spaghetti
- 1 tsp salt
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
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- ¼ cup gluten free flour blend
- ½ cup dry white wine
- 2 cups 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 ½ cups milk
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup grated parmesan cheese, divided
For the topping
- ¼ cup gluten free breadcrumbs
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gluten free spaghetti for 2 minutes less than the package directions indicate — it should be slightly underdone, as it will finish cooking in the oven. Drain in a colander and set aside.
- 2
Pat the chicken breasts dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear, undisturbed, for 5 minutes per side until golden brown on the outside and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then cut into 3/4-inch chunks.
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