One-Pot Garden Chicken and Noodles
- Servings: 4
This hearty recipe cooks the noodles in the sauce and creates a delicious, rich flavor that you just can’t get when cooking in water.
Share recipe:
Ingredients
| 6 oz | No Yolks® Whole Grain Extra Broad |
| 2 Tbsps | butter |
| 3/4 lb | boneless skinless chicken breast, cut into 3/4-inch pieces |
| 1/3 cup | onion, finely chopped |
| 14 1/2 oz | chicken broth |
| 10 oz | frozen peas and carrots, thawed and drained |
| 10 3/4 oz | condensed cream of chicken soup |
| 3/4 cup | milk |
| 3/4 cup | grated Parmesan cheese, divided |
| 4 oz | diced pimiento, drained |
Directions
- Melt butter in heavy 5-quart saucepan over medium heat; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.
- Add chicken broth; heat to boiling. Stir in uncooked noodles and peas and carrots, stirring to coat evenly with liquid.
- Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed.
- Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into noodle mixture.
- Simmer until heated through. Serve sprinkled with remaining cheese.
