Chicken Creamy Pasta Pot (Print Version)
Noodles, chicken, and mixed veggies simmered together in a rich and creamy dish for a homey dinner at its best.
# Ingredients:
→ Pasta & Chicken
01 -
12 oz of egg noodles
02 -
3 chicken breasts, no skin or bones, cut into chunks
→ Creamy Base & Spices
03 -
Half an onion, chopped small
04 -
2 tablespoons of butter
05 -
1 teaspoon chicken bouillon powder
06 -
A sprinkle of paprika (½ teaspoon)
07 -
A pinch of salt and some pepper (season as you like)
08 -
1 can (10.5 oz) of cream of mushroom soup
09 -
1 can (10.5 oz) of cream of chicken soup
10 -
½ cup of milk
11 -
1 tablespoon of garlic, finely minced
→ Veggie Mix
12 -
12 oz of frozen mixed vegetables from your freezer
# Steps:
01 -
Cook the egg noodles in a big pot of boiling water, following the info on the package. Drain the water and set the noodles aside for later.
02 -
Melt the butter in a pan over medium-high heat. Toss in the onion and let it cook for 2–3 minutes, until it smells good and turns soft.
03 -
Dump the diced chicken into the pan. Sprinkle with paprika, bouillon powder, plus some salt and pepper. Stir it every so often and cook until the chicken's nearly done.
04 -
Throw the frozen veggies into the pan and let them cook for about 5 minutes. Add the garlic next and stir it around for 30 seconds more.
05 -
Turn the heat to medium. Pour in the cans of soup and the milk, then stir until smooth and creamy. Let everything warm up together.
06 -
Take the cooked noodles and mix them into the creamy chicken mixture in the pan. Coat them all well.
07 -
Scoop the creamy noodle dish into bowls and dig in while it's warm and cozy.