I love an easy meal to cook but I love a kitchen that is easy to clean a lot more. This meal is both of those things plus it’s so yummy and satisfying. My boys, who happen to detest spinach, couldn’t get enough of this and not once did they attempt to pick out those little green leaves.
8-10 boneless chicken thighs (about 2 cups)
2 TBSP safflower oil
16 ounces dried noodles
1 large tomato, diced
2 cups fresh baby spinach, diced
1 1/2 cups shredded parmesan cheese
4 ounce cream cheese
1/2 cup sour cream
3 cups milk
2 cup water (1/2 cup set aside)
3 TBSP flour
1 TBSP dried parsley
2 tsp salt
1 tsp black pepper
1/2 tsp oregano
1/8 tsp ground rosemary
Add oil to deep 12” pan or skillet. Cooked chicken completely through until no pink remains. While cooking chicken, dice tomato and spinach.
Remove chicken from pan and shred or cube, leave on plate.
Add cream cheese, sour cream, milk, and 1 1/2 cups of water to the pan. Cook over medium heat whisking until smooth.
In small bowl, whisk together 1/2 cup water, flour, parsley, salt, pepper, oregano, and rosemary. Whisk into pan.
Add noodles, chicken, tomato and spinach to pan and stir. Cover with lid and bring to boil. Reduce heat and simmer for 15 minutes or until noodles are done, stirring occasionally. Sprinkle parmesan cheese over noodles, cover for a few minutes until cheese is melted.