• Hi! I'm a stay at home mom of six with chronic fatigue syndrome (CFS). I started a blog to keep a collection of really easy, healthy recipes called The Flagging Chef. I found this group and thought this might be a great place to find some more good recipes!

Ingredients

  • 12 ounces wide egg noodles
  • 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
  • 1 16-ounce jar light Parmesan-Alfredo pasta sauce
  • 1 9-ounce package frozen cooked chicken breast strips, thawed
  • 1 4-1/2-ounce can sliced mushrooms, drained
  • 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
  • Milk, optional
  • Grated Parmesan cheese
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
COOKING METHOD Oven

Preparation

  1. In a 4-quart Dutch oven, 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.
  3. From Better Homes and Gardens
  4. Submitted by Shelli
  5. Labels: 30 minute, chicken, dinner, stovetop

Rating

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