Tuesday, April 21, 2009

Cheesy Chicken and Noodles

  • 12 ounces wide egg noodles
  • 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
  • 1 16-ounce jar light Parmesan-Alfredo pasta sauce
  • 1 9-ounce package frozen cooked chicken breast strips, thawed
  • 1 4-1/2-ounce can sliced mushrooms, drained
  • 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
  • Milk, optional
  • Grated Parmesan cheese

1. In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.

2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

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