Recipe by Christine Thompson
"This is one of my kids' favorite recipes - mine too, since it takes about 30 minutes to make."
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skinless, boneless chicken breasts
ground black pepper
frozen mixed vegetables, thawed
1 (16 ounce) package
wide egg noodles
I never cook the meat for recipes like this. I file the recipe away in a "leftovers" folder in my recipe box & wait until I have leftovers. (I almost always make extra when grilling or broiling chicken, steaks, pork chops, etc & then use them in salads, pasta dishes, soups, stirfrys...the list is endless). For this recipe I used leftover turkey from Herb Roasted Turkey Breast (from this site) & cubed it. I scaled the recipe down to two since it was just me for lunch, only I knew it was going to take a lot more than 1/2 cup of broth to cook the noodles so I added extra. Quite a bit actually as I had to keep adding it to keep it from running dry. I did not thaw the veggies (didn't see the point) & I used a large clove of roasted garlic instead of the powder. When the noodles were about half done, I added the turkey & sprinkled on some Wondra flour (it's an instant flour used to thicken sauces & gravies)....very good & extremely quick...thanks Christine!
Pretty good but next time cook the pasta and chicken separately
I thought this was really good, but I added a lot of my own ingredients. I made it more lemony. :)
I gave this 5 stars because my very picky eater ate it up. My 10 year old is terribly picky and HATES cheese. She ate this and my other daughters were able to sprinkle cheese on top of theirs. I don't cook to please the picky eaters, but it was nice to find something everyone liked. :)
This was OK. I cooked chicken with salt & pepper in a little olive oil, and added fresh garlic and basil part way through cooking. I removed the chicken from the pan, and added the stock. That helped to deglaze the pan and add flavor to the pasta when I added it. It also took WAY more stock than called for. I didn't thaw the vegetables first, either.
It was OK, I'd make it again when I'm in a hurry.
Not bad, but very bland. I doubled the chicken broth, and cooking the noodles in the broth did help flavor wise. I surely wouldn't cook the noodles separately, as the noodles DID pick up flavor in absorbing the broth. Along with the noodles and broth, I cooked cut up carrots, red pepper, onions, a little broccoli, as well as fresh basil. Stirred in fresh spinach and added left over cooked (boiled) chicken last.
Pretty good recipe for something quick and tasty.
This was very easy. I tried rice instead of noodles. It was a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken and Noodles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 307
** Calories from Fat: 31
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