8 oz. dry linguine
2 boneless, skinless chicken
breast, diced & seasoned with lemon pepper & Smokehouse maple seasoning
4 Tbsp. olive oil, divided
16 oz. button mushrooms, sliced
2 cup diced carrots
2 cup julienned green
1/2 cup diced onion
2 Tbsp. minced fresh garlic
4 Tbsp. all-purpose flour
2 cups half and half
1 cup chicken broth
6 oz. grated Parmesan (1 1/2 cups)
1 tsp. kosher salt
1 tsp black pepper
4 Tbsp. dry sherry
1/2 cup chopped fresh parsley,
Minced lemon zest
Preheat oven to 375°. Coat
a 11/2-qt. baking dish with
nonstick spray; set aside.
Cook pasta in boiling unsalted
water until it’s nearly al dente,
about 6 minutes; drain.
Sauté chicken in 2 Tbsp. oil in
a sauté pan over medium-high
heat, 5 minutes; transfer to a
paper-towel-lined plate. Add
mushrooms; sauté until liquid
evaporates, about 5 minutes.
Add remaining 2 Tbsp. oil to pan;
sauté carrots, bell peppers, onion,
and garlic until carrots soften,
4 minutes. Stir in flour; cook
1 minute. Add milk and chicken
broth, stirring constantly, until
sauce thickens, about 2 minutes.
Reduce heat to low.
Stir Parmesan, pepper flakes, salt,
and black pepper into sauce until
Parmesan melts. Stir in sherry,
chicken, pasta, and 4 Tbsp. parsley;
transfer to prepared dish.
Bake tetrazzini until bubbly,
15 minutes; let cool 5 minutes.
Garnish tetrazzini with remaining
4 Tbsp. parsley and zest.