ONE-POT GARDEN CHICKEN & NOODLES

ONE-POT GARDEN CHICKEN & NOODLES image

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 12

2 tablespoon(s) butter
3/4 pound(s) chicken breast halves, skinless and boneless, cut into 3/4-inch pieces
1/3 cup(s) onion, finely chopped
1 can(s) (14 1/2 oz.) chicken broth
1/2 package(s) (6 oz.) broad egg noodles, uncooked
1 package(s) (10 oz.) frozen peas and carrots
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 can(s) (10 3/4 oz.) condensed cream of chicken soup
3/4 cup(s) milk
3/4 cup(s) grated parmesan cheese, divided
1 jar(s) (4 oz.) chopped pimiento, drained

Steps:

In a large heavy 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, peas and carrots, salt and pepper, stirring to coat evenly with liquid. Heat to boiling; reduce heat.
Cover and simmer on medium heat for 8 to 10 minutes, stirring occasionally, or until most liquid is absorbed.
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 hot, sprinkled with remaining Parmesan cheese.