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One-Pot Chicken Tetrazzini

40 minTotal time
4Steps
16Ingredients
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Ingredients for 2

  • 1.2 tbsp Butter
  • 3.2 oz Mushrooms, sliced
  • ⅜ small Red Pepper, chopped
  • ⅜ small Onion, finely chopped
  • ⅜ clove Garlic, minced
  • 1.2 tbsp All-Purpose Flour
  • 1 ⅝ cups Milk
  • 0.8 tbsp Worcestershire Sauce
  • 3.2 oz Extra Broad Egg Noodles
  • 2 oz Boursin Garlic and Fine Herbs
  • 1.2 cups Deli Chicken, cooked and cut into bite-size pieces
  • 0.2 cup Frozen Peas
  • 0.2 cup Fresh Parsley, chopped
  • Small Fresh Basil Leaves (optional)
  • Parmesan, grated
  • salt and pepper, to taste

Instructions

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

  2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.

  3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.

  4. 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.