- January 10, 2014
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Lately I have been on the hunt for easy, quick, and most importantly, tasty dinner options. I feel like my family has gotten into a rut for dinner and I have pledged to fix it. However, like everyone else, I find myself pressed for time around dinner time. The pressure and the need for inspiration means that I have to plan things out or dinner turns ugly fast.
Luckily for me the internet is full of recipe ideas for me to try. Lucky for you, I have done a lot of the experimenting and my kids have done the taste testing. So, hopefully you can avoid some of the disasters we’ve had, which I can now look back and laugh at. My husband was always supportive of me trying new things and when they failed he would simply say, “Honey, this is great but please don’t make it again!” He had to be gentle, otherwise he’d be in that kitchen on his own!
Here is one of our new favorites.
Cheesy Chicken and Noodles
What I love about this dish is that it’s easy, and is a one pot dinner. So, clean up is a snap! I love that it is versatile; you can add just about any vegetables you have on hand into the pot.
What my kids love about this dish: It’s cheesy, it’s chicken and it’s noodles.
Here is how you prepare it.
You will need:
2 large chicken breasts chopped into one-inch pieces
2 tbsp Olive Oil
2 cups of vegetables (I have used carrots, broccoli, peppers, onions, tomatoes, and mushrooms all to great success)
2 cloves garlic, minced
1 cup milk
1 can cream of chicken soup
2 cups low sodium chicken broth
1 tbsp parsley
1 tsp thyme
1 tsp basil
Salt and pepper
1/2 pound dry pasta (I have used fettuccine and/or spaghetti noodles)
1 1/2 cups of cheddar cheese
In a large pot heat your olive oil until shimmery. Add in your chopped vegetables. If using hardy vegetables like carrots and peppers add them in first. Sauté and then add in onions or any other softer veggies. This will ensure well cooked veggies.
Toss your chicken into the pan and season generously with salt and pepper.
When the chicken is no longer pink add your cream of chicken soup, milk, broth, and seasonings. Stir to combine. Bring the mixture up to a boil then add your dry pasta. Stir it up really well to help break up the pasta and not get clumpy.
Turn the heat down to low and simmer for about twenty minutes. Stir frequently. You will know it is done when the sauce thickens and the pasta is al dente.
Turn off the heat and stir in one cup of your cheese. It should melt in fairly quickly.
Dish up and sprinkle the remaining cheese on top as a garnish.
If this doesn’t warm you up on a chilly night, then I don’t know what will!