6-Serving Meal
One Pot
Chicken Tetrazzini with Peas and Carrots
serves 6
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 fl. oz. Cream Sauce Base
- 15 oz. Fettuccine Pasta
- 5 oz. Diced Carrots
- 5 oz. Frozen Peas
- 4 oz. Shredded Cheddar Cheese
- 3 oz. Diced White Onion
- 6 tsp. Chicken Broth Concentrate
- 1 oz. Grated Parmesan Cheese
- ¼ oz. Parsley
- 1½ tsp. Rotisserie Chicken Seasoning
- 1½ tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories640
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Carbohydrates65g
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Net Carbs58g
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Fat22g
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Protein47g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, follow same instructions. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Mince parsley.
Pat chicken dry. Season all over with rotisserie chicken seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. -
3 Cook the Vegetables
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.
Add onions, carrots, and 1/4 cup water to hot pot. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 2-3 minutes.Uncover; stir in half the poultry seasoning (reserve remaining for sauce) until combined and vegetables are slightly browned, 3-5 minutes. -
4 Add the Chicken and Sauce
Add 2 tsp. olive oil and chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Add 1/3 cup water, chicken base, cream base, grated cheese, remaining poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Peas and Finish Dish
Add pasta and peas to hot pot. Stir often until heated through, 2-3 minutes.
Evenly top with shredded cheese. Cover and cook until melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with parsley. Bon appétit!
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