Creamy, tangy one-pot chicken tetrazzini with peas, dill pickles, mozzarella, and Parmesan for a unique twist.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 8 oz spaghetti or linguine, broken in half
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup diced dill pickles
→ Dairy
07 - 1/2 cup heavy cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Liquids
11 - 2 1/2 cups low-sodium chicken broth
12 - 1/4 cup dill pickle brine
→ Seasonings
13 - 1 teaspoon dried dill
14 - 1/2 teaspoon black pepper
15 - Salt, to taste
# Directions:
01 - Melt butter in a large Dutch oven or deep skillet over medium heat. Add chopped onion and cook until softened and translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cooked chicken, broken pasta, chicken broth, and pickle brine to the pot. Stir to combine and bring the mixture to a gentle boil.
04 - Reduce heat to a simmer, cover the pot, and cook for 12-14 minutes, stirring occasionally, until the pasta is nearly al dente and most of the liquid has been absorbed.
05 - Stir in frozen peas, diced pickles, heavy cream, dried dill, and black pepper. Simmer uncovered for 3-4 minutes, allowing the peas to heat and the sauce to slightly thicken.
06 - Add mozzarella and Parmesan cheeses to the pot. Stir until the cheeses are melted and the sauce is creamy. Adjust seasoning with salt to taste.
07 - Serve the Tetrazzini hot. Garnish with additional fresh dill or grated Parmesan, if desired.
