Creamy Chicken And Noodles For 2 Food

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

CREAMY CHICKEN WITH NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.

CREAMY CHICKEN AND NOODLES SOUTHERN LIVING

Steps:

• Remove 1 tablespoons Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
• Cook noodles according to package directions; drain well, and return noodles to pan.
• Stir in 2 tablespoons butter, and toss to coat.
• Stir in chopped chicken, next 3 ingredients, and 1 tablespoons dressing mix.
• Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated.
• Serve immediately.

CREAMY CHICKEN AND NOODLES

Steps:

• In a crockpot, mix together soups, lemon juice, water, mustard, garlic powder, and pepper.
• Add carrot slices, and stir mixture well.
• Slice chicken breasts lengthwise, and add to mixture in crockpot.
• Stir well, being sure the chicken is coated.
• Cook on low 7 to 8 hours.
• Cook noodles according to package directions.
• Serve chicken and mixture over noodles, and sprinkle with parsley.

CREAMY CHICKEN AND NOODLES

Steps:

• Remove the neck/gibblet package from the chicken. Rinse the chicken under cold water.
• for 2 minutes then place in a large pot of hot water. Bring the water to a boil, cover the pot and boil the chicken until the leg joints become loose and the meat will pull easily from the bones (about 45 minutes).
• Remove the chicken from the pot (don't pour out the water!)and let it cool so you dont burn your fingers removing the meat from the bone.
• In the same pot you used to cook the chicken, skim off the fat (you can save it for other recipes). Keep about 3 cups of broth in the pot. If there isn't enough, add water to make at least 3 cups.
• Add the bouillon cube, stir to dissolve.
• Heat the broth to boiling and put in the noodles. Cook till soft. Turn the heat down to low/ simmer. Do not drain.
• Stir in the soup and cream cheese. Allow to continue to simmer on very low heat.
• De-bone the chicken and add to the noodles.
• Season with salt and pepper as desired.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat olive oil in a 4-5 quart pot.
• Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
• Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
• Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

CHICKEN 'N' NOODLES FOR TWO

Steps:

• In a large bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

FAMILY-STYLE CREAMY CHICKEN AND NOODLES

Steps:

• Cook pasta according to package directions, omitting salt.
• Drain; set aside.
• Meanwhile, bring water to a boil in Dutch oven over high heat.
• Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper.
• Return to a boil.
• Reduce heat to low; simmer, uncovered, 35 minutes.
• Remove chicken.
• Cut into 1/2-inch pieces; set aside.
• Increase heat to high.
• Return liquid in Dutch oven to a boil.
• Continue cooking until liquid and vegetables have reduced to 1 cup.
• Remove from heat; discard bay leaf.
• Whisk in soup and buttermilk until well-blended.
• Add chicken pieces and pasta; toss to blend.
• Sprinkle with parsley, if desired.

CREAMY SKILLET CHICKEN AND NOODLES

Steps:

• Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
• Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
• Add all remaining ingredients, except parsely, and mix well.
• Bring mixture to a boil.
• Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
• Sprinkle with parsely if desired.

CREAMY CHICKEN RAMEN NOODLES FOR 2

Steps:

• Bring water to boil in small saucepan.
• Add dry noodles and flavor packet (optional) and cook until tender.
• Drain noodles.
• Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
• Heat on low until combined and chicken and broccoli are heated through.
• Add noodles and stir together until noodles are coated.
• Season with salt and pepper if seasoning packet is not used.

CREAMY CHICKEN AND NOODLES FOR 2

Steps:

• Cook pasta according to package directions, omitting salt. Drain; set aside.
• Meanwhile, bring water to a boil in Dutch over over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2 inch pieces; set aside.
• Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk. Stir in chicken and pasta.
• Sprinkle with parsley, if desired.