Cheesy Chicken and Noodles

By ebdonahue

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

• 12 ounces wide egg noodles see savings
• 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods) see savings
• 1 16-ounce jar light Parmesan-Alfredo pasta sauce see savings
• 1 9-ounce package frozen cooked chicken breast strips, thawed see savings
• 1 4-1/2-ounce can sliced mushrooms, drained see savings
• 2 tablespoons dry white wine, dry sherry, chicken broth, or milk see savings
• Milk, optional see savings
• Grated Parmesan cheese see savings

Preparation

Step 1

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.