Cheesy Chicken and Noodles
Purchased cooked chicken breast strips, frozen vegetables, and canned pasta sauces make it possible for busy cooks to come up with quick and easy dinner recipes. This dish takes advantage of those products and is ready to eat in 25 minutes.
Ingredients
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12 ounces wide egg noodles
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2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
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1 16-ounce jar light Parmesan-Alfredo pasta sauce
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1 9-ounce package frozen cooked chicken breast strips, thawed
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1 4-1/2-ounce can sliced mushrooms, drained
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2 tablespoons dry white wine, dry sherry, chicken broth, or milk
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Milk, optional
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Grated Parmesan cheese
Directions
1.
In a 4-quart Dutch ove, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.
2.
Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.
Nutrition information
Calories 427, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 109 mg, Sodium 966 mg, Carbohydrate 51 g, Fiber 3 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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