Chicken Tetrazzini

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.

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Add shredded chicken to the sauce.

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When the pasta is cooked, add to the pan and mix together. Remove from heat, toss in shredded Parmesan, and stir until mixed thoroughly. IMG_1713.JPG

 

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.  IMG_1714.JPG

 

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.)

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Your friends will thank you. Don’t forget to save some for yourself.

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