Skillet Chicken Tetrazzini
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Skillet Chicken Tetrazzini

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 2 tablespoon unsalted butter

  • 2 clove garlic (minced)

  • 1 onion (medium, chopped fine)

  • 10 ounce cremini mushrooms ( sliced thin)

  • 2 cup chicken broth (low sodium )

  • 1 cup cream (half-and-half)

  • 4 cup egg noodles

  • 3 cup Chicken (1 rotisserie chicken, skin removed, meat shredded (about 3 cups))

  • 1 cup frozen peas

  • 1 tablespoon lemon juice

  • 1 teaspoon fresh thyme (minced)

  • 1 dash sea salt

  • 1 dash ground pepper

Directions

  • Melt butter in large skillet over medium-high heat. Cook garlic, onion and mushrooms until golden brown (about 8 min). Transfer to bowl.
  • Bring broth, half-and-half, and noodles to boil in empty pan. Reduce heat to medium-low and simmer, covered, until noodles are tender and liquid is slightly thickened (8-10 min.).
  • Add chicken, peas, lemon juice, thyme, and onion mixture to skillet and cook until heated through. Season with salt and pepper then serve.

Notes

  • Easy and tasty dish, just pick up a rotisserie chicken from the grocery store on the way home.
  • Leftover turkey can be substituted for the chicken.
  • Substitute half the peas for small broccoli florets