Best 2 Chicken Vegetable Tetrazzini Recipes

Chicken vegetable tetrazzini is a classic dish that combines the flavors of tender chicken, crisp vegetables, and a creamy sauce. Tetrazzini originated in Italy, where it is known as "pollo alla tetrazzini", which translates to "chicken tetrazzini." This flavorful dish can be made in many variations, but it typically features a base of chicken, cooked in a creamy sauce with mushrooms and bell peppers, and served over pasta. In this article, we will share two delicious recipes for chicken vegetable tetrazzini. The first recipe is a traditional version of the dish, made with a creamy sauce and served over linguine pasta. The second recipe is a lightened-up version, made with a healthier sauce and served over whole-wheat pasta. Whether you are looking for a classic comfort food or a healthier alternative, you will find the perfect recipe for chicken vegetable tetrazzini in this article.

Here are our top 2 tried and tested recipes!

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

7 oz whole wheat or multigrain spaghetti, broken into thirds
1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
1 cup 1-inch diagonal pieces fresh asparagus
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup fat-free half-and-half
2 tablespoons dry sherry or water
2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
1/2 cup chopped orange, yellow or red bell pepper
1/4 cup shredded Parmesan or Asiago cheese (1 oz)

Steps:

Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 0 g

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

Provided by Kitchen Crew

Categories Pasta

Number Of Ingredients 13

Ingredients

1 lb chicken breast, boneless and skinless cut in 1/2" strips
2 garlic cloves, minced
1 c peas, frozen
1 c mushrooms, quartered
1 Tbsp butter
2 Tbsp flour
2/3 c milk
2 Tbsp milk
2 Tbsp pimento, chopped
2 Tbsp sherry
1/4 tsp salt
1/4 tsp pepper
2 c spaghetti, cooked

Steps:

1. Place chicken and garlic in 2 quart glass measure.
2. Cover with plastic wrap and vent.
3. Microwave at medium-high 4 minutes stirring once.
4. Add peas, cover and microwave at medium-high 4 minutes stirring once.
5. Stir in mushrooms, cover and microwave at medium-high 2 to 3 minutes or just until chicken is done.
6. Drain well.
7. Set aside.
8. Place butter in 2 cup glass measure.
9. Microwave at high 30 seconds or until melted.
10. Add flour, stir well.
11. Gradually add milk, stirring well.
12. Microwave at high 4 minutes or until thick and bubbly, stirring twice.
13. Stir in pimento, dry sherry, salt and pepper. Set aside.
14. Combine chicken and pasta in a large bowl.
15. Spoon sauce over mixture.
16. Toss well.

Tips:

To save time, use a rotisserie chicken or pre-cooked chicken breast. Pre-cooked chicken breast can be found in the refrigerated section of most grocery stores.
If you don't have dry white wine, you can substitute chicken broth. However, the wine adds a nice flavor to the dish, so it's worth using if you have it on hand.
Want a vegetarian version? Simply omit the chicken and add an extra cup of vegetables.
To make the dish ahead of time, assemble the casserole and bake it for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the casserole in a 350-degree oven until heated through.
You can also freeze the unbaked casserole for up to 3 months. To cook, thaw the casserole overnight in the refrigerator. Then, bake it in a 350-degree oven for 45 minutes, or until heated through.

Conclusion:

Chicken vegetable tetrazzini is a classic comfort food dish that's perfect for a weeknight meal or a special occasion. It's easy to make and can be tailored to your liking. So next time you're looking for a satisfying and delicious meal, give chicken vegetable tetrazzini a try!