EASY ONE POT CHICKEN AND NOODLES
This chicken and noodles recipe is a time-saving family meal that's made all in one pot in just 30 minutes! It has tender chicken and buttery egg noodles all smothered in a creamy sauce.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.
- Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
- Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.
Nutrition Facts : Calories 438 kcal, Carbohydrate 27 g, Protein 27 g, Fat 24 g, SaturatedFat 13 g, TransFat 0.2 g, Cholesterol 131 mg, Sodium 1076 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
DUTCH OVEN ONE PAN CHICKEN AND NOODLES
Make and share this Dutch Oven One Pan Chicken And Noodles recipe from Food.com.
Provided by Tina Klein
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven saute the onion and celery in butter until tender.
- Add the chicken and top with the noodles.
- In a bowl combine the soup, broth, lemon juice, and pepper.
- Pour over the noodles, moistening all.
- Scatter the mushrooms on top.
- Cover and bring to a boil.
- Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 7.4, Cholesterol 64.9, Sodium 1005.6, Carbohydrate 37.9, Fiber 1.9, Sugar 2.3, Protein 11.6
ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI
My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!
Provided by NicoleMcmom
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Macaroni Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
- Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
- Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
- Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 60.4 g, Cholesterol 83.2 mg, Fat 20.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 11.2 g, Sodium 680.2 mg, Sugar 5 g
ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
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