Skillet ChickenTetrazzini

Skillet ChickenTetrazzini

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A quick pasta dish made with on hand ingredients.
  • 4 People

    Servings

  • 20 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 40 Mins

    Ready In


  • 2 Tbsp. margarine
  • 8 ounces can sliced mushrooms
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. all-purpose flour
  • 1 1/4 cups chicken broth
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 cups cut-up leftover chicken or turkey or canned chicken, drained
  • 8 ounces linguine, cooked and drained
  • 1 cup frozen green peas, thawed
  • 1/4 cup grated Parmesan cheese


  1. Melt margarine in large skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until vegetables are golden. Reduce heat to medium. Stir in garlic and flour and cook, stirring constantly, 2 minutes. Whisk in broth and Hellmann's® or Best Foods® Real Mayonnaise; bring to a boil. Reduce heat and simmer, stirring occasionally, 2 minutes or until thickened.

  2. Stir in chicken, linguine, peas and cheese and cook 2 minutes or until heated through. Season, if desired, with salt and pepper.

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