Skillet ChickenTetrazzini
A quick pasta dish made with on hand ingredients.
Calories
630 (1 serving)
Calories from Fat
250 (1 serving)
Total Fat
28g (1 serving)
Saturated Fat
6g (1 serving)
Polyunsaturated Fat
14g (1 serving)
Monounsaturated Fat
7g (1 serving)
Cholesterol
70mg (1 serving)
Sodium
910mg (1 serving)
Total Carbs
55g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
6g (1 serving)
Protein
37g (1 serving)
Calcium
6% (1 serving)
Iron
20% (1 serving)
Omega-6
2g (1 serving)
Vitamin C
15% (1 serving)
Vitamin A
20% (1 serving)
- 2 Tbsp. margarine
- 8 ounces can sliced mushrooms
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 2 Tbsp. all-purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 2 cup cut-up leftover chicken or turkey or canned chicken, drained
- 8 ounces linguine, cooked and drained
- 1 cup frozen green peas, thawed
- 1/4 cup grated Parmesan cheese
Directions
Print1. Melt margarine in large skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until vegetables are golden. Reduce heat to medium. Stir in garlic and flour and cook, stirring constantly, 2 minutes. Whisk in broth and Hellmann's® or Best Foods® Real Mayonnaise; bring to a boil. Reduce heat and simmer, stirring occasionally, 2 minutes or until thickened.
2. Stir in chicken, linguine, peas and cheese and cook 2 minutes or until heated through. Season, if desired, with salt and pepper.
