Pasta
Easy chicken tetrazzini
This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper.
Ingredients
- 300g/10½oz dried linguine or spaghetti
- 2 tbsp cooking oil, preferably olive oil, plus extra for greasing
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp fresh thyme leaves, roughly chopped, or ½ tsp dried thyme
- 400g tin cream of mushroom soup
- 400ml/14fl oz chicken stock, made with 1 stock cube
- 200–300g/7–10½oz cooked skinless chicken, cut into roughly 2cm/¾in chunks
- 200g/7oz frozen peas
- 25g/1oz dried coarse breadcrumbs (or panko breadcrumbs)
- 50g/1¾oz Parmesan cheese, finely grated
Method
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Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish.
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Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender.
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Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly.
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Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well.
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Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad.
Easy chicken tetrazzini