Express
One-Pan Creamy Chicken Tetrazzini
with peas and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Cooked Spaghetti
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 5 oz. Frozen Peas
- 2 oz. Shredded Parmesan Cheese
- 4 tsp. Chicken Broth Concentrate
- 1 Tbsp. Minced Garlic and Parsley
- ½ oz. Flour
- 2 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Garlic Salt
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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Calories570
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Carbohydrates57g
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Net Carbs52g
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Fat17g
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Protein46g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
- 1 Plate
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, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Chicken
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside.
Pat chicken dry.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in half the buttermilk-dill seasoning (reserve remaining for sauce) and half the garlic salt (reserve remaining for sauce) until combined, 1-2 minutes.Reduce heat to medium. Transfer chicken to a plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
2 Start the Pasta
Add 2 tsp. olive oil and minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.
Add flour and stir until no dry flour remains.Add 1 cup water, chicken base, cream base, remaining garlic salt, remaining buttermilk-dill seasoning, and 1/4 tsp. pepper. Stir to combine and bring to a simmer.Once simmering, stir constantly until sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
3 Finish the Pasta
Add pasta, chicken, peas, and half the cheese (reserve remaining for garnish) to hot pan. Stir occasionally until pasta is coated and heated through, 2-3 minutes.
Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pasta with remaining cheese. Bon appétit!
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