Creamy Chicken Tetrazzini (Linguine Pasta Bake)
Who doesn't love a steaming bowl or creamy, cheesy goodness with a crunchy top? This is a recipe that the whole family will enjoy which consists of creamy chicken and mushrooms in a white sauce that clings to cooked linguine. The whole dish is then baked in the oven to create a bubbling bowl of deliciousness.
Method
Based on 4 servings, adjust as needed.
Step 1
Season the chicken breasts with salt and pepper and set aside whilst you prepare the remaining ingredients. Slice the onion, garlic and mushrooms and finely chop the thyme. Make up the chicken stock in a small saucepan or jug and keep warm. Mix together the breadcrumbs and grated parmesan in a small bowl and set aside.
Step 2
Warm the olive oil in a heavy-based frying pan set over a medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown. Control the heat and lower it if the pan is getting too hot. Once the chicken is cooked, remove from the pan and leave to one side.
Step 3
Melt the butter in the same pan, then add the sliced garlic and cook for 1 minute, until golden. Add the sliced onion and mushrooms, the chopped thyme, a pinch of salt and a generous twist of black pepper. Cook for 8-10 minutes, until the onions are soft and the mushrooms have wilted. Reduce the heat to low and add the flour. Stir well and allow the flour to cook out for 2 minutes.
Step 4
Next gradually add the hot chicken stock. Once the first lot has been absorbed, add the next until you have used it all. Mix with a wooden spoon to remove any lumps as you go. Add the double cream and dijon simmer for 5 minutes. While the sauce is simmering, you can slice or shred the cooked chicken. Once sliced, add to the sauce and turn off the heat, pouring in any resting juices as well.
Step 5
Whilst the sauce is cooking, preheat the oven to 200°C/180°C fan. Boil the linguine in salted water for 8-9 minutes, until just cooked, adding the spinach for the final minute before draining well. Whilst the pasta is cooking, rub a 20x30cm baking dish with a little butter.
Step 6
Add the drained pasta and spinach to the chicken and mushroom sauce. Toss through, making sure all the pasta is coated before pouring into the baking dish. Sprinkle over the cheesy breadcrumbs and pop into the oven for 20-25 minutes. Once bubbling and golden, remove from the oven and serve hot.
- Ingredients
- Based on 4 servings
-
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
640g Skinless Chicken Breasts 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 640g -
500g White Mushrooms, sliced 1x Sainsbury's Closed Cup White Mushrooms 500g -
1 White Onion, sliced 1x Sainsbury's Onions Loose -
3 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
300g Linguine 1x Sainsbury's Linguine Pasta 500g -
3 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
500ml Chicken Stock, 1 cube per 500ml water 1x Sainsbury's Stock Cubes, Chicken 10x10g -
75ml Double Cream 1x Sainsbury's British Double Cream 150ml -
2 tbsp Olive OIl 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
200g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
1 tbsp Thyme, roughly chopped 1x Sainsbury's Bunched Thyme 20g -
50g Panko Breadcrumbs 1x Sainsbury's Panko Breadcrumbs, Inspired to Cook 100g -
75g Parmesan Cheese, grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g