Description
This Chicken Creamy Pasta Pot combines tender chicken with egg noodles in a rich and creamy sauce, making it a perfect comfort food dish.
Ingredients
Scale
- 12 oz of egg noodles
- 3 chicken breasts, no skin or bones, cut into chunks
- Half an onion, chopped small
- 2 tablespoons of butter
- 1 teaspoon chicken bouillon powder
- A sprinkle of paprika (½ teaspoon)
- A pinch of salt and some pepper (to taste)
- 1 can (10.5 oz) of cream of mushroom soup
- 1 can (10.5 oz) of cream of chicken soup
- ½ cup of milk
- 1 tablespoon of garlic, finely minced
- 12 oz of frozen mixed vegetables
Instructions
- Start by bringing a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Once done, don’t forget to drain them in a colander and set aside.
- While the noodles are cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chopped onion and let it cook for about 2-3 minutes.
- Add the chicken chunks to the skillet, sprinkle on the chicken bouillon, paprika, salt, and pepper. Stir and cook until the chicken is nearly done.
- Introduce the frozen mixed vegetables to the skillet and cook for about 5 minutes. Add the minced garlic and stir for another 30 seconds.
- Lower the heat to medium and pour in the cream of mushroom soup and cream of chicken soup, then mix in the milk until smooth.
- Finally, take the cooked noodles and incorporate them into the creamy chicken mixture, gently folding until well coated.
Notes
For a healthier twist, consider using whole wheat egg noodles or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 30 g