One-Pot Garden Chicken & Noodles

My mom shared this recipe and we tried it the very next night. It's very easy, flexible and good! I think it may have come from the back of the Bonzoni box, but I'm not 100% sure.

Total cooking time: 25 minutes Serves 6 people

2 tablespoons butter or margarine
3/4 lb. boneless, skinless chicken breasts cut into ¾ inch pieces
1/3 cup finely chopped onion
1-3/4 cups (14-1/2 oz. can) chicken broth
2 cups (10-oz. pkg) frozen peas and carrots
1/2 package (6-oz) BONZONI HEALTHY HARVEST Wide Noodle
Pasta, uncooked (Wheat noodles)
1 can (10-3/4 oz) condensed cream of chicken or cream of mushroom soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided
1 jar (4-oz) chopped pimiento, drained (optional)

1. In heavy 5-quart saucepan/stockpot over medium heat, melt butter, add chicken and onion. Cook 5 minutes.

2. Add chicken broth; heat to boiling.

3. Stir in uncooked pasta and vegetables, stirring to coat evenly with liquid.

4. Heat to boiling, reduce heat. Cover, simmer on medium heat 8 minutes, STIRRING OCCASIONALLY, or until liquid is absorbed.

5. Meanwhile, in medium bowl, stir together soup, milk, 1/2 cup cheese and pimento until smooth; stir into pasta mixture.

6. Simmer until heated through.

7. Serve sprinkled with remaining 1/4 cup cheese.

8. Menu suggestions: tossed salad, cranberry sauce or fresh fruit.

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