Date: March 25th, 2019
Modifications: I added half an onion and didn’t follow the preparation instructions.
What I did:
Melt butter in dutch oven, saute onions, carrots and mushrooms until soft. Added in maybe a cup of chicken broth, an accidental swig of sweet vermouth (ugh yuck but thankfully didn’t seem to impact the overall flavor, PS why do we even have sweet vermouth), and then about 1/4 cup of dry vermouth. Add in maybe a cup of milk and heat. Add shredded chicken (prepared chicken in Instant Pot using this method: https://www.apinchofhealthy.com/instant-pot-shredded-chicken/)
Cooked pasta separately, then added to everything else. Finally, stir in the cream cheese, parmesan, pesto. Top with parsley.
Time to table: An hour
Servings: 6 adult servings
Kids: All solid likes on this one
Notes: This was a very strange recipe (I don’t know that I’ve had chicken tetrazzini before, but this isn’t a traditional version at all) but I had a bunch of pesto to use up and it sounded decent to me. A very pleasant surprise! I think you could also throw some peas in at the end and that would be a good addition. Was surprised how much the kids liked this one, but their favorite dish ever is salmon pesto pasta so I guess that makes sense.