One Pot Garden Chicken and Noodles

By S. Danford

Ingredients

• 2 T margarine
• 1 lb boneless skinless chicken breasts, cut into 3/4 inch pieces
• 1/3 cup onion, finely chopped
• 1 can chicken broth
• 1/2 cup No Yolks broad egg noodles, uncooked
• 1 (10 oz) package frozen peas and carrots
• 1 can cream of chicken or cream of mushroom soup
• 3/4 cup 2% milk
• 3/4 cup grated parmesan cheese, divided
• 1 (4 oz) jar chopped pimento, drained

Preparation

Step 1

In a heavy 5 quart saucepan, melt butter.
Add chicken and onion. Cook for 5 minutes or until chicken is no longer pink.
Add chicken broth and heat til boiling.
Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid.
Heat to boiling and then reduce heat.
Cover, simmer on med heat 8 minutes, stirring occasionally or until most liquid id absorbed.
Meanwhile, in a med bowl stir together soup, milk, 1/2 cup cheese, and pimento until smooth. Stir into pasta mixture.
Simmer until heated through.
Serve sprinkled with remaining cheese,