One Pot Chedder Chicken & Noodles |
| Name: |
Angelique Worrell |
| Base: |
Hickam Air Force |
| Recipe: |
1 T. vegetable oil
3/4 lb. boneless skinless chicken breast, cut into 1-in chunks
1/2 t. garlic powder
1-3/4 cups (about 14-oz. can) chicken broth
3-3/4 cups (6 oz.) wide egg noodles, uncooked
1 pkg. (16 oz.) favorite frozen vegetable mix
2 cups (8 oz.) shredded Cheddar cheese
In a 5-qt. saucepan over medium heat, heat oil. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and frozen vegetables, stirring to coat noodles with liquid heat to boiling; reduce heat. cover; simmer 10 minutes or until noddles are tender, stirring every 2 minutes. Remove from heat; stir in cheese until melted.
4 Servings |
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