This is a cheater tetrazzini because it's not baked and it uses canned soup. Now don't get me wrong canned soups are often the answer to make recipes simpler, but honestly this tetrazzini is not as good as a real tetrazzini like my friend Kellie's wonderful recipe. But if you are short on time this is a great weeknight meal that you can whip together in under a half an hour. No one complained and all my kids had seconds.
1 lb spaghetti (you can use less if you prefer a saucier tetrazzini)
3 cups cooked and shredded chicken (rotisserie chicken)
1 zucchini, peeled and shredded (you can skip the peeled part if your kids are not personally offended by visible zucchini like mine are)
1/2 cup shredded carrot
1/4 cup onion, finely chopped
3 tablespoons butter
1 tablespoon minced garlic
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk or cream
1/2 - 1 cup frozen peas
1/2 cup grated Parmesan
salt and pepper
Boil noodles according to package directions. Drain and set aside.
While noodles are boiling melt butter in a large skillet. Add onion, carrot and saute till soft. Add zucchini and garlic and saute a couple minutes more. Add soup, sour cream, milk, Parmesan, frozen peas, and chicken. Heat through. Add noodles to the sauce and toss well. Season with salt and pepper. Serve with more Parmesan on individual servings.