Servings: 4 servings
Calories: 450kcal
Equipment
- large pot
- skillet
Ingredients
For the Pasta
- 12 oz Egg Noodles cook to al dente
- 2 cups Frozen Assorted Vegetables or fresh veggies
For the Chicken
- 1 lb Boneless, Skinless Chicken Breasts or thighs/leftover rotisserie chicken
For the Aromatics
- 1 medium Yellow Onion or shallots
- 2 cloves Garlic minced
For the Sauce
- 2 tablespoon Butter or olive oil
- 10.5 oz Condensed Cream of Chicken Soup or cream of mushroom soup
- 1 cup Milk or chicken broth
Seasonings
- 1 tablespoon Chicken Bouillon Granules or low-sodium broth
- 1 teaspoon Paprika optional
- to taste Salt adjust to taste
- to taste Ground Black Pepper adjust to taste
Instructions
Cooking Instructions
- Boil salted water in a large pot; cook the egg noodles until just al dente, about 6-8 minutes. Drain and set aside.
- Melt butter in a skillet over medium-high heat. Add diced yellow onion and sauté for 2-4 minutes until softened.
- Add diced chicken, seasoning with chicken bouillon, paprika, salt, and pepper. Cook until chicken is no longer pink, about 6-7 minutes.
- Stir in frozen vegetables and cook until tender, about 5 minutes.
- Incorporate chopped garlic, sautéing for 30-45 seconds until fragrant.
- Mix in the condensed cream of chicken soup and milk, simmering gently until heated through and slightly thickened, about 3-5 minutes.
- Combine the drained noodles with the sauce, ensuring everything is coated. Serve hot.
Notes
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed. Optional garnish with fresh parsley for color and flavor.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2000IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg
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