ONE POT CREAMY CHICKEN AND NOODLES
Classic chicken and noodles with vegetables in a creamy, cheesy sauce, all cooked in one pot for easy clean up.
Provided by Kristin Maxwell
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
- Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
- Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
- Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
- Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
- Sprinkle with fresh chopped parsley for garnish.
Nutrition Facts : Calories 686 kcal, Carbohydrate 48 g, Protein 59 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 195 mg, Sodium 924 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ONE-POT GARDEN CHICKEN AND NOODLES RECIPE - (4.6/5)
Provided by á-9003
Number Of Ingredients 9
Steps:
- In 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 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 pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.
ONE-POT GARDEN CHICKEN & NOODLES
Another recipe posted in the Indianapolis Star, this is very simple and filling and flavorful for the whole family. Photo: www.123rf.com
Provided by Ellen Bales @Starwriter
Categories Chicken
Number Of Ingredients 12
Steps:
- In a large heavy 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, peas and carrots, salt and pepper, stirring to coat evenly with liquid. Heat to boiling; reduce heat.
- Cover and simmer on medium heat for 8 to 10 minutes, stirring occasionally, or until most liquid is absorbed.
- In a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through.
- Serve hot, sprinkled with remaining Parmesan cheese.
ONE-POT SESAME CHICKEN NOODLES
Everything goes in the pot at once for this quick and easy Asian noodle dish that takes weeknight dinner to the next level. Just stir, and prepare to be impressed!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.
Nutrition Facts : Calories 500, Carbohydrate 55 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g
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