ONE POT CREAMY CHICKEN AND NOODLES

This One Pot Creamy chicken and Noodle is a youth preferred. complete of gentle noodles, fowl and vegetables in a creamy sauce and cooked in one pan for easy clean-up, this recipe is a weeknight dream.

One Pot food have emerge as a staple in our domestic. i love them for the ease of cooking and smooth up. My youngsters love them due to the fact they taste really exact! Cooking the pasta inside the sauce creates a scrumptious, rich flavor that you just can’t get when cooking in water. I’m running on a publish on how I create these recipes and pointers for making them paintings, so keep your eyes peeled for that!

Whilst i used to be a younger female I used to visit my aunt and grandmother regularly. My aunt used to make the great chicken and noodles! So rich and creamy and delicious that you couldn’t help but ask for seconds. i used to be trying to recreate her recipe, however in a one pot model, so I got to work growing this dish.

What tools do you need to make One Pot chicken and Noodles?

A whole lot of humans ask what pan i take advantage of. i take advantage of my truely Calphalon Nonstick five-qt. Sauté Pan. It’s a first rate non-stick pan, it’s held up fabulously for years, and clean up is a snap! i latterly purchased a Calphalon Tri-Ply stainless-steel 12″ everyday Pan and that one is just as gorgeous. each are ideal for my one pot food.

INGREDIENTS:

2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
2 Tbsp olive oil
2/3 cup chopped onion
2/3 cup chopped carrots
2/3 cup chopped celery
1 Tbsp minced garlic
Salt & Pepper to taste
1 10-ounce can cream of chicken soup + 1 can milk empty the soup can and fill it with milk
2 cups low sodium chicken broth
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon garlic powder
8 ounces dry fettuccine pasta 1/2 of a regular box
1 1/2 cups shredded sharp cheddar cheese divided

INSTRUCTIONS:

warmth olive oil in a 4-five quart pot.
upload chopped veggies and minced garlic. Saute over medium-excessive heat for approximately five minutes, or until veggies are just turning into smooth.
add chook and season with a couple pinches of salt and a pinch of pepper. keep to saute over medium heat until bird is now not pink. It does now not must be cooked through given that it's going to preserve to cook in the sauce.
upload cream of chook soup, milk (fill the bird soup can), chicken broth, pasta and dry seasonings. Stir.
bring to a boil and turn warmth right down to low. Simmer for 20-25 mins or until pasta is smooth, stirring each five minutes to preserve pasta from sticking together.
once pasta is cooked to your liking, take away from warmness and stir in 1 cup of cheddar cheese. Sprinkle with final cheese. cowl pot and allow relaxation for 5-10 mins to thicken the sauce.
Sprinkle with fresh chopped parsley for garnish.