It’s been a great past two weeks, as Lauren has been visiting all her family in Utah! We’ve had a blast together playing, cooking and baking lots of fun things, many of which we are excited to share with you!
We made this Chicken Tetrazzini dish as a quick week night meal last week. You can make it with Chicken or Turkey and it’s a simple dish that can be whipped up in less than thirty minutes, and everyone always loves it!
For the sauce:
1 can cream of mushroom soup or homemade
1/2 cup sour cream
3/4 cup cup chicken broth
1 cup shredded rotisserie chicken (or turkey)
About 8 oz. Angel hair pasta
1/2 bunch fresh parsley, chopped
1/2 cup grated parmesan cheese
1 cup fresh spinach, chopped (optional)
Salt and pepper to taste
Mix sauce ingredients in a medium sauce pan and cook on medium heat until warm, about 5 minutes. Cook noodles according to package instructions–if using spinach, add the fresh spinach leaves to the pot of pasta about 1 minute before the pasta is finished cooking. Drain. Toss noodles in sauce. Add chicken, parmesan cheese, parsley, salt, and pepper. Toss well. Enjoy!