Chicken Tetrazzini



1 Tbsp vegetable oil

4 chicken breasts, cubed

8oz linguine pasta

2 Tbsp butter

2 Tbsp flour

1-1/2 cups milk

1/3 cup chicken broth

2 cups mushrooms, sliced

½ cup frozen peas, thawed

2 Tbsp freshly chopped parsley (or 2 tsp dried)

1/8 tsp pepper


In a large non-stick skillet, heat oil over medium-high heat.  Add chicken and cook turning once, until no longer pink (about 10 minutes).  Place chicken on plate, cover with foil.

While chicken is cooking, cook pasta according to package directions, but do NOT add salt.

In chicken skillet, melt butter over medium heat.  Add flour cook, stirring constantly for 2 minutes.  Whisk milk and broth into skillet.  Add mushrooms, cook stirring frequently until sauce thickens slightly and mushrooms are tender (about 5 minutes)

Return chicken to skillet.  Stir in peas, parsley and pepper.  Heat chicken mixture stirring frequently for 1 minute.

Drain pasta in colander.  Place pasta on serving plates.  Spoon chicken mixture over pasta.  Serve immediately. 


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