one-pot garden chicken & noodles
Another recipe posted in the Indianapolis Star, this is very simple and filling and flavorful for the whole family. Photo: www.123rf.com
prep time
25 Min
cook time
method
---
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 3/4 pound chicken breast halves, skinless and boneless, cut into 3/4-inch pieces
- 1/3 cup onion, finely chopped
- 1 can (14 1/2 oz.) chicken broth
- 1/2 package (6 oz.) broad egg noodles, uncooked
- 1 package (10 oz.) frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 3/4 cup milk
- 3/4 cup grated parmesan cheese, divided
- 1 jar (4 oz.) chopped pimiento, drained
How To Make one-pot garden chicken & noodles
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Step 1In a large heavy saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.
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Step 2Add 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.
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Step 3Cover and simmer on medium heat for 8 to 10 minutes, stirring occasionally, or until most liquid is absorbed.
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Step 4In a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through.
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Step 5Serve hot, sprinkled with remaining Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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