Creamy Basil Pesto Chicken Tetrazzini

Ingredients:

• 3 cloves minced garlic
• 1 small finely diced onion
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 cup chicken broth
• 1/2 cup prepared pesto
• 1 pound spaghetti pasta, cooked according to recipe instructions
• 1 cup frozen peas
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup seasoned breadcrumbs

Instructions:

1. Sauté garlic and onion in butter until fragrant and caramelized.
2. Whisk in flour, then slowly whisk in milk and chicken broth. Bring to a simmer and cook until thickened.
3. Remove from heat and whisk in pesto.
4. Place spaghetti in a 9x13 baking pan and pour half of the sauce over top. Stir to coat.
5. Combine peas and chicken with the remaining sauce.
6. Make a well down the center of the spaghetti and spoon the sauce mixture into it.
7. Sprinkle with cheese and breadcrumbs.
8. Cover and refrigerate for up to 3 days.
9. Bake covered at 350°F for 20-25 minutes. Uncover and bake for an additional 5-10 minutes, or until bubbly and breadcrumbs are toasted.

Tips:

• For a richer flavor, use homemade chicken broth.
• You can substitute frozen peas with other vegetables like broccoli or spinach.
• To make this dish vegetarian, use vegetable broth and omit the chicken.

Enjoy your delicious Chicken Tetrazzini!!