One Pot Garden Chicken and Noodles

By á-3646

Ingredients

• 2 tbsp butter
• 3/4 pound boneless, skinless chicken breasts, cut into 3/4 inch pieces
• 1/3 cup onion, finely chopped
• 1 can (14 1/2 oz) chicken broth
• 1/2 package (6 oz) broad egg noodles, uncooked
• 1 package (10 oz) frozen peas and carrots
• 1 can (10 3/4 oz) cream of chicken soup
• 3/4 cup milk
• 3/4 cup parmesan cheese
• 1 jar (4 oz) chopped pimiento, drained (optional)

Preparation

Step 1

In a 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 evenly coat 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.