One-Pot Garden Chicken and Noodles
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.
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.
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