chicken tetrazzini

Updated at: Thu, 17 Aug 2023 13:52:37 GMT

Step 1

Preheat the oven to 400°F.

Step 2

Peel the zucchini and use a spiraling to create noodles. Set aside on a clean towel.

Step 3

Heat the oil in a large ovenproof skillet over medium heat.

Step 4

Cut the chicken into bite-size pieces and add to the skillet.

Step 5

Sprinkle with the salt and pepper and sauté for 10 to 14 minutes, until the chicken is opaque and no longer pink in the middle.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

Slice the mushrooms and add to the skillet.

Step 8

Sauté for 2 minutes.

Step 9

Add more oil if needed.

Step 10

Thinly slice the onion and mince the garlic and add both to the skillet.

Step 11

Sauté for 3 to 4 minutes, until the onion is translucent.

Step 12

Add the wine (or substitute with white wine vinegar) to deglaze the skillet and sauté an additional 2 to 3 minutes, until the wine evaporates.

Step 13

Sprinkle the thyme into the skillet and add the cream and corn starch, stirring until the sauce thickens, about 2 minutes.

Step 14

Add more corn starch if needed to thicken.

Step 15

Stir in the frozen peas until just warmed.

Step 16

Return the chicken to the skillet and add the zucchini noodles.

Step 17

Toss well to coat evenly

Step 18

Place the skillet in the oven and bake for 25 to 30 minutes, until the zucchini noodles have softened.

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Delicious

Easy

Kid-friendly

One-dish