ONE-POT GARDEN CHICKEN & NOODLES

Ellen Bales

By
@Starwriter

Another recipe posted in the Indianapolis Star, this is very simple and filling and flavorful for the whole family.
Photo: www.123rf.com


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Comments:

Serves:

4

Prep:

25 Min

Ingredients

2 Tbsp
butter
3/4 lb
chicken breast halves, skinless and boneless, cut into 3/4-inch pieces
1/3 c
onion, finely chopped
1 can(s)
(14 1/2 oz.) chicken broth
1/2 pkg
(6 oz.) broad egg noodles, uncooked
1 pkg
(10 oz.) frozen peas and carrots
1/2 tsp
salt
1/4 tsp
black pepper
1 can(s)
(10 3/4 oz.) condensed cream of chicken soup
3/4 c
milk
3/4 c
grated parmesan cheese, divided
1 jar(s)
(4 oz.) chopped pimiento, drained

Directions Step-By-Step

1
In a large heavy saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.
2
Add chicken broth; heat to boiling. Stir in uncooked pasta, peas and carrots, salt and pepper, stirring to coat evenly with liquid. Heat to boiling; reduce heat.
3
Cover and simmer on medium heat for 8 to 10 minutes, stirring occasionally, or until most liquid is absorbed.
4
In a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through.
5
Serve hot, sprinkled with remaining Parmesan cheese.

About this Recipe

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids, Healthy