Chicken tetrazzini (baked chicken and mushroom spaghetti)

Name: Chicken tetrazzini (baked chicken and mushroom spaghetti)
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 350 g spaghetti; 500 g cooked chicken, shredded; 300 g button mushrooms, sliced; 1 onion, finely chopped; 40 g butter; 4 tbsp flour; 500 ml chicken stock; 250 ml milk; 100 g grated Parmesan; 150 g green peas; salt, pepper

Time: 50 min (about 35 min hands-on)6 servingsapprox. 550 kcal / serving (estimated)approx. 35 g protein / serving

Chicken tetrazzini (baked chicken and mushroom spaghetti) (illustration)

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Method

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Preheat the oven to 190 °C and cook the spaghetti al dente.
Soften the onion and mushrooms in the butter, sprinkle with the flour and whisk in the stock and milk; cook until thick.
Stir in half the Parmesan, season, then fold in the chicken, peas and pasta.
Spread in an ovenproof dish, sprinkle with the rest of the Parmesan and bake for 20-25 minutes.
Packed in portions it keeps 3-4 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).

A Receptnaptár original recipe. Calories and protein are estimated.

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