Chicken Tetrazzini

🛒 Ingredients

• Shredded Cooked Chicken Breast 67 g · 130 kcal
• Spaghetti 187 g · 278 kcal
• Cremini Mushrooms 30 g · 7 kcal
• Unsalted Butter 10 g · 72 kcal
• All-Purpose Flour 7 g · 24 kcal
• Low-Sodium Chicken Broth 115 g · 8 kcal
• Heavy Cream 40 g · 136 kcal
• Parmesan Cheese (grated) 17 g · 72 kcal
• Yellow Onion 10 g · 5 kcal
• Garlic Cloves 2 g · 3 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F) and grease a 9x13 inch baking dish. Cook the spaghetti according to package directions until al dente; drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion and mushrooms; cook until softened, about 5-7 minutes. Stir in the minced garlic for another minute.
3. Sprinkle the flour over the vegetables and stir for 1 minute to create a roux. Gradually whisk in the chicken broth and heavy cream, bringing the sauce to a gentle simmer.
4. Remove the skillet from heat and stir in the shredded chicken and 70g of Parmesan cheese. Add the cooked spaghetti to the sauce and toss gently to coat.
5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 30g of Parmesan cheese evenly over the top.
6. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before serving.