Chicken in Herb Sauce

There’s always the nagging question “What to make for supper tonight?” Then there’s the leftover chicken from the roast a couple of nights ago. Well let’s make a creamy herb spiced sauce and serve it over Angel Hair macaroni – this is the result. It is nice to have an herb garden to pick fresh from, but we don’t have tarragon, so dry had to do.

INGREDIENTS:

1 to 2 cups cooked chicken

1 cup milk

1 cup chicken broth

¼ cup butter

2 Tbsp flour

½ cup celery

1 tsp chives (or dry)

1 tsp fresh Rosemary ¾ tsp dried

½ tsp of fresh parsley or ¼ tsp dried flakes

¼ tsp fresh sage or 1/8 tsp rubbed, dried sage

¼ tsp dried tarragon

Angel Hair or frozen patty shells, baked

PREPARATION:

Cut the cooked chicken or turkey into ½”cubes; clean and finely chop the celery. Combine dry ingredients

Or if using fresh herbs, wash them shaking off the water, strip the leaves and chop finely. Snip chives into ¼” pieces. Combine the herbs.

Cook about 1/8-1/4 lb. of Angle hair according to directions. Or bake the patty shells.

COOKING:

Set a 10” sauté or fry pan over medium heat, when the rim is hot to the touch, add the butter. When it is melted, sauté the celery in butter ‘till tender, about 10 minutes. Reduce the heat to medium and stir in flour, chives, rosemary, sage, parsley, and tarragon.. Add milk and chicken broth continuing to cooking and stirring ‘till it has thickened and is bubbly. Stir in chicken. Season to taste with pepper. Heat through.

Serve over Angel Hair macaroni or in patty shells. Sprinkle with parsley and garnish with sprigs.