Chicken and Noodles

Okay this is what I fixed for dinner last night.  I'm learning after making some of these recipes that next time I'll cut the recipes in half cause I'm only cooking for 2.  This would definitely be enough for 4.

2 Tbsps margarine
3/4 pound boneless, skinless chicken breast cut into 3/4 inch pieces
1/3 cup onion, finely chopped
1 can low sodium chicken broth
1/2 package (6oz) No Yolks broad egg noodles, uncooked
1 package (10oz) frozen peas and carrots - I used frozen corn and frozen peas
1 can condensed cream of mushroom soup
3/4 cup 2% milk
3/4 cup grated Parmesan cheese, divided
1 jar (4oz) chopped pimiento, drained (optional) - I didn't add these

in a heavy 5 quart saucepan over medium heat, melt butter, add chicken and onion.  Cook 5 minutes or until chicken is no longer pink.  Add chicken broth, heat to boiling.  Stir in uncooked pasta and vegetables, 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 - if using - until smooth, stir into pasta mixture.  Simmer until heated through.  Served sprinkled with remaining cheese. 

 

This is a great and easy recipe and so quick for those busy nights.