Ingredients
8 pieces chicken (drumsticks and thighs are best)
3 Tbsp. butter or margarine
1 can cream of mushroom soup
1 can milk
8 oz. angel hair pasta
1/2 c. sour cream
Parmesan cheese (if desired)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Batch dough method — store dough in fridge, bake fresh daily
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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In electric skillet, brown chicken pieces in melted butter. Drain excess fat. Blend cream of mushroom soup with one canful of milk and add to chicken in skillet. Simmer, covered, for 30 minutes (soup will thicken). Gently boil pasta according to package directions. Five minutes before serving, blend sour cream with sauce in skillet. Add cooked pasta; gently stir and heat through. Sprinkle with Parmesan if desired. Serves 4.