One Pot Chicken Tetrazzini

I needed a break from all the stews and soups I have been making lately, but I still felt like a one pot meal. This super easy chicken tetrazzini takes little effort and not much time to create a rich and filling centerpiece to a meal.

Ingredients:

• 2 large chicken breasts, cubed
• 1 lb pasta (I used fusilli)
• 8 tbsp butter
• 1/2 cup flour
• 4-5 cloves garlic
• 1 lb mushrooms, sliced
• 2 cups milk
• 6 cups chicken broth
• 1/4 cup Parmesan cheese, freshly grated
• Salt and pepper, to taste

Helpful Gear:

• Enamelware Dutch Oven

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In a dutch oven on medium heat, melt 4 tbsp of the butter and add mushrooms, minced garlic, and cubed chicken. Stir frequently, cooking for 5-10 minutes until chicken is white (depending on the size of your cubes). Set chicken and mushroom mixture aside and drain liquid from dutch oven.

Melt the remaining butter and add flour, stir until incorporated. Add and broth and milk and bring to a boil, stirring frequently to prevent scalding. Reduce heat to low and add chicken and mushroom mixture and pasta.

Cover and cook for 15 minutes, stirring at least every 5 minutes. Uncover and cook for an additional 10-15 minutes until pasta is cooked al dente, slowly stirring every 5 minutes and incorporating a little cheese each time.

Garnish with more cheese on top and/or chopped parsley.

Serve and Enjoy!