Chicken Tetrazinni is one of the best one-pot meals you can make. Pasta and chicken are mixed together with some vegetables in a simple white sauce and there is not one person in your family that won’t love it. This version, from $5 Dinners, is super simple, inexpensive and includes tips to make it dairy-free. I’ve added chopped broccoli, cauliflower, and zucchini to bulk up the veggie content and the kids loved it.
(image and recipe from $5 Dinners)
16 oz. spaghetti or linguini noodles
1 Tbsp olive oil
2 chicken breasts, cut or diced into small pieces
Salt/Pepper, to taste
4 Tbsp butter or margarine
4 Tbsp flour
4 cups milk
2 carrots, peeled and grated
3 garlic cloves, crushed
In medium saucepan, bring water to a boil. Add pasta noodles and cook according to package instructions. Drain and return to saucepan.
In large skillet, add olive oil and cut or diced chicken pieces. Season with salt and pepper. Saute until all chicken pieces have cooked through. Once cooked, remove from skillet and set aside on nearby plate.
In same skillet, add butter or margarine. Let melt over medium heat. Stir in flour, creating a paste. Whisk in milk. Whisk until paste “dissolves.” Let cook over medium heat for 4-5 minutes, or until begins to thicken.
Add shredded carrots, crushed garlic and cooked chicken to the white sauce. Stir through and let simmer for 5-10 minutes, or until reaches desired consistency. Stir chicken and sauce into cooked noodles.
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