One-Pot Chicken Tetrazzini

Name: One-Pot Chicken Tetrazzini
Yield: 4 Servings
Ingredients: 3 tbsp (45 mL) butter; 8 oz (250 g) mushrooms sliced; 1 small red pepper chopped; 1 small onion finely chopped; 1 clove garlic minced; 3 tbsp (45 mL) all-purpose flour; 4 cups (1 L) milk; 2 tbsp (30 mL) Worcestershire sauce; 1/2 tsp (2 mL) salt; Freshly ground pepper; 8 oz (250 g) extra broad egg noodles; 1 pkg (150 g) Boursin® Garlic & Fine Herbs; 3 cups (750 mL) cooked and cut into bite-size pieces deli chicken; 1/2 cup (125 mL) frozen peas; 1/2 cup (125 mL) chopped fresh parsley; Small fresh basil leaves (optional); Grated Canadian Parmesan

This recipe is taken from the 2017 Milk Calendar. Good, wholesome food never goes out of style – but, as a nod to today’s busy cooks, we’ve streamlined this classic pasta recipe.

Prep: 15 min
Cooking: 25 min

Yields 4 Servings

Ingredients

3 tbsp (45 mL) butter
8 oz (250 g) mushrooms sliced
1 small red pepper chopped
1 small onion finely chopped
1 clove garlic minced
3 tbsp (45 mL) all-purpose flour
4 cups (1 L) milk
2 tbsp (30 mL) Worcestershire sauce
1/2 tsp (2 mL) salt
Freshly ground pepper
8 oz (250 g) extra broad egg noodles
1 pkg (150 g) Boursin® Garlic & Fine Herbs
3 cups (750 mL) cooked and cut into bite-size pieces deli chicken
1/2 cup (125 mL) frozen peas
1/2 cup (125 mL) chopped fresh parsley
Small fresh basil leaves (optional)
Grated Canadian Parmesan

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Preparation

Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 min until tender.

Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil. Add noodles; reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 min.

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.