Veggie Packed Chicken Tetrazzini Recipe

Cooking Directions

• STEP 1.Cook the whole wheat spaghetti according to package instructions. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add chicken breast and cook until browned and cooked through. Remove from skillet and set aside.
• STEP 3.In the same skillet, add mushrooms, bell peppers, and carrots. Cook until the vegetables are tender.
• STEP 4.Add flour and stir until well combined. Gradually add chicken broth and milk, stirring constantly, until the sauce thickens.
• STEP 5.Add cooked spaghetti, chicken, peas, grated Parmesan cheese, salt, and pepper. Toss until everything is well coated with the sauce.
• STEP 6.Serve hot, garnished with fresh parsley, if desired.

Cooking Tips

• Feel free to add other vegetables, such as zucchini or broccoli, to the sauce for extra flavor and nutrition.
• You can use any type of mushrooms you prefer, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
• If you want to make this dish vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

• Store any leftover tetrazzini in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tetrazzini in a microwave-safe dish and heat in the microwave until heated through, stirring occasionally.
• Serve the tetrazzini as a main dish with a side salad or steamed vegetables, or as a side dish with roasted chicken or grilled fish.