As my grandmother would say, “It’s good for all that ails you!”
When someone is sick, has a baby, or is otherwise in need of a good, hearty meal, I have great recipe for chicken tetrazzini that is a total yum and is super easy to make. The best part is, no measurements necessary! (Be wild. Be daring. Throw the rules out the window.) Really, who has the time? #amiright
Here’s what you’ll need:
- pre-cooked rotisserie chicken (Cut and shred)
- package of spaghetti noodles
- sun-dried tomatoes (I get the bottle in the produce section)
- chopped garlic
- chicken broth (or stock)
- heavy cream
- bag of spinach
- fresh basil
- Parmesan cheese
- mozzarella cheese
- lemon juice
- olive oil or butter
Here’s what you do:
Start by shredding your chicken and set aside.
In a separate pot, boil water for the pasta. Cook according to package instructions and set aside.
In a pan, pour a little olive oil or use a pad of butter to saute the garlic and sun-dried tomatoes. Add salt and pepper to taste. As it browns, add in 1/2 container of chicken broth and let simmer. Then add in the spinach. It will cook quickly, so don’t go anywhere. Pour in the cream a little at a time and stir.
Add shredded chicken to the sauce.
When the pasta is cooked, add to the pan and mix together. Remove from heat, toss in shredded Parmesan, and stir until mixed thoroughly.
Pour into a casserole dish and top with mozzarella cheese. Cover with aluminum foil and cook for 20 minutes at 350 degrees. Remove aluminum foil and cook for another 10.
Mmmm… Cheesy. (And the because the sauce is half broth, it’s sooooooo hearty and filling and not nearly as heavy as an all-cream sauce would be.)
Your friends will thank you. Don’t forget to save some for yourself.