Chicken Tetrazzini

with Brussels Sprouts

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chicken tetrazzini is a classic, comforting dish of chicken, noodles, and mushrooms, all baked in a rich cream sauce. We’re swapping in little tubes of ditali pasta and using rehydrated mushrooms for a layer of delicious earthiness.

See Plans

Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
6 oz Ditali Pasta
2 cloves Garlic
2 Scallions
¼ cup Cream
2 oz Asiago Cheese
4 oz Brussels Sprouts
2 Tbsps Quark Cheese
½ oz Dried Mushrooms
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & rehydrate the mushrooms:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1/2 cup of hot water; let stand at least 10 minutes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the asiago cheese on the large side of a box grater.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Chop the mushrooms & start the chicken:

While the pasta cooks, drain the rehydrated mushrooms. Transfer to a cutting board and roughly chop. Set aside. Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

4 Finish the chicken:

Add the sliced Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped mushrooms and garlic, Italian seasoning, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat.

5 Assemble the casserole:

To the pot of cooked pasta, add the finished chicken, cream (shaking the bottle before opening), quark cheese, half the grated asiago cheese, and the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a baking dish and evenly top with the remaining grated asiago cheese. Season with salt and pepper.

6 Bake the casserole & serve your dish:

Bake the casserole 4 to 6 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the baked casserole with the sliced green tops of the scallions. Enjoy!