One Pot Chicken And Noodles Food

ONE POT CREAMY CHICKEN AND NOODLES

Steps:

• Put oil in the bottom of the dutch oven and heat over medium heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally until the chicken is browned. It's ok if it isn't cooked all the way through yet.
• Add the onion and garlic powder, continue to cook and stir occasionally until the onion is translucent. It should just take a couple of minutes.
• Stir in the chicken stock, being sure to scrape up any bits on the bottom of the pan as you add the stock. Bring to a boil.
• Stir in the pasta and continue to boil for 7-8 minutes. When the stock is mostly absorbed, drop the heat to medium low.
• Stir in the half and half or milk, thyme and vegetables. Simmer, stirring frequently until the vegetables and pasta are cooked through and the mixture is thickened. (if it gets too thick, add a little more stock.)
• Just before serving, stir in the sour cream and adjust your salt and pepper to taste.

ONE POT CREAMY CHICKEN AND NOODLES

Steps:

• Heat olive oil in a 5 quart pot or deep saute pan. 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 salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
• Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
• Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

ONE DISH CHICKEN NOODLES

Steps:

• Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

ONE-POT SESAME CHICKEN NOODLES

Steps:

• In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

ONE-PAN CHICKEN 'N NOODLES

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chicken to reserved drippings; cook 2 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. Add vegetables to skillet; cook 3 min. or until tender, stirring frequently. Add flour; cook and stir 1 min. Stir in broth and water; bring to boil, stirring frequently.
• Spoon vegetables to edge of skillet. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Top with chicken; cover. Simmer 7 to 8 min. or until chicken is done (165ºF), noodles are tender and sauce is thickened, stirring after 4 min. to combine sauce ingredients.
• Mix cream cheese spread, lemon zest, juice, garlic powder and pepper in medium bowl until blended. Add to ingredients in skillet; cook and stir 2 to 3 min. or until heated through. Sprinkle with bacon.

ONE POT CHEESY CHICKEN AND NOODLES

Steps:

• Bring water and bouillon to a boil in a large saucepan.
• Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
• Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
• Add soup, cheese and milk, mix well.
• Stir in chicken and pepper, heat through.

ONE POT CHICKEN AND VEGETABLES

Steps:

• In 5 qt saucepan over medium heat, melt butter.
• Add chicken and onion and cook 5 minutes or until chicken is no longer pink.
• Add chicken broth and heat to boiling.
• Stir in uncooked noodles and vegetables, stirring to coat with liquid.
• Cover, simmer on medium heat for 8 minutes or until most liquid is absorbed.
• Be sure to stir every 2 minutes.
• Meanwhile, in medium bowl, stir together soup, milk and parmesan until smooth.
• Add to noodle mixture and simmer until heated through.

ONE-POT GARDEN CHICKEN AND NOODLES RECIPE - (4.6/5)

Steps:

• In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.