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!
Ingredients:
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!
Doc says
Cream of mushroom from a can is hardly “from scratch”. Next…..
Lauren Allen says
You must have missed the link for the “from scratch” recipe for cream of mushroom soup (find recipe link above). That way people who want it made from scratch can make it, and those that want an easy version can use the can.