- 8 ounces wide egg noodles
- 1/2 cup frozen green peas
- 3 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/3 cup milk
- 1/4 cup mozzarella cheese
- In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
- Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
- In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
- To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
- Serve warm.
03/30/2017
recipepes.com
Creamy Chicken Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
