Light Chicken Tetrazzini
Think the sauciest sauce with pan roasted mushrooms, tons of garlic and the best bone broth. A splash of sherry, worchestershire and fresh black pepper – bring it all together. The simply pan seared chicken, fresh parsley and shallots are all a dream…coated in that sauce. Yes.
Don’t forget all the Parmesan, crunchy broccolini and al dente pasta. It’s a comfort meal, all made in a skillet – serve it in the skillet too!
Make it this weekend…because you know you want to.
Would you believe it...
There is ZERO cream cheese, cream or butter in this recipe?
Yes, that’s right. And it’s still delicious.
Change up your typical pasta night.
I often just think about tomato sauce and pasta and maybe you do too. Some chicken meatballs, maybe or just loads of cheese.
I love to change it up sometimes. Adding in chicken – use the meat off a rotisserie chicken from the store – to make it even easier and faster. Making a sauce full of bone broth, earthy mushrooms and shallots – keeps it lighter and adds a new flavor to your pasta meals.
More healthier pasta meals!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Light Chicken Tetrazzini
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Comfort food made a little lighter and healthier but with the same great taste you want. All those mushrooms, sherry and broth sauce – pasta, chicken and broccoli are a bonus.
Ingredients
- 2 tablespoons olive oil, divided
- 2–3 chicken breasts, tenderized
- 1/2 teaspoon each sea salt and black pepper
- 2 shallots, small diced
- 1 package or 2 cups sliced assorted mushrooms (cremini, baby bella’s or gourmet blend)
- 4 garlic cloves, smashed and minced
- 1 heaping tablespoon dried thyme
- 1 teaspoon tapioca or arrowroot flour
- 2 tablespoons sherry or white wine
- 1 teaspoon Worcestershire sauce
- 1 cup chicken bone broth
- 1 14 oz. can unsweetened coconut milk
- 1 large broccoli floret, cut into small pieces (2–3 cups)
- 1 cup fresh grated Parmesan cheese, divided in half
- 1 package pasta, cooked according to directions – reserve 1/2 cup cooking liquid
- 1/4 cup fresh parsley
Instructions
- In a cast iron or enamel skillet, heat 1 tablespoon of olive oil up over high heat. Sprinkle the chicken breasts with salt and pepper on both sides (reserve the remaining salt and pepper to season the sauce).
- When the pan is hot, add the chicken breasts – leaving an inch or so of room between each other. Depending on the size and thickness of the chicken, cook for 6 minutes on the first side or until it is toasted brown. Flip over and turn the heat down to medium. Cook until the chicken is cooked through – about 4-6 more minutes. Remove the chicken from the pan and place on a cutting board.
- Return the pan to the heat and turn it down to medium. Add in the remaining 1 tablespoon of olive oil, shallots and mushrooms to the pan. Sauté until the mushrooms are browned and the shallots are softened – about 4 minutes.
- Add in the minced garlic, thyme and tapioca flour to the pan. Stir to combine and cook for 1 minute. Deglaze the pan with the sherry and Worcestershire sauce. Cook for 2 minutes.
- Pour in the chicken bone broth and coconut milk. Bring the heat to medium/high. When it starts to bubble, add in the broccoli florets. Cover the pan for 3 minutes.
- Turn the heat to low and stir in 1/2 of the grated Parmesan cheese.
- Slice the chicken breasts into thin strips and add to the pan. With tongs add in the cooked pasta and toss to coat everything. If the sauce is too thick – add in 1/2 – 1 cup of the pasta cooking liquid.
- Top with the remaining Parmesan cheese and parsley.
Notes
To tenderize your chicken breasts, place them in a ziploc bag or covered with plastic wrap on a cutting board. Arrange them in one layer giving each chicken breast about 1 inch of space between the others. With a wooden rolling pin, smash the chicken breast all around until they are about 1 inch thick.
I didn’t give instructions on how to cook pasta. Make sure you have way more water than you think you need and salt it so it tastes like the sea. Cook the pasta until it is al dente – a tiny bit hard in the center. Always reserve 1 cup of the cooking liquid before you strain the pasta (you never know when you will need/want to thin out your sauce).
- Prep Time: 10
- Cook Time: 20
- Category: pasta
- Method: stove top
- Cuisine: dinner
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