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.


6 ozNo Yolks® Whole Grain Extra Broad
2 Tbspsbutter
3/4 lbboneless skinless chicken breast, cut into 3/4-inch pieces
1/3 cuponion, finely chopped
14 1/2 ozchicken broth
10 ozfrozen peas and carrots, thawed and drained
10 3/4 ozcondensed cream of chicken soup
3/4 cupmilk
3/4 cupgrated Parmesan cheese, divided
4 ozdiced pimiento, drained


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