Healthier Creamy Chicken and Pasta

Cookbook Recipe #44

I love those Voila or Stouffer's (I think) chicken and garlic pasta dinners. I make them every once in a while when I don't feel like cooking. I found this recipe in my Campbell's cookbook and it looked exactly like the frozen dinner. I have been trying to eat better when I can so I wanted to change up the recipe a bit to make it not so bad for you. The original recipe called to use a frozen vegetable and pasta blend, which I have never been able to find anyway. So, I used whole wheat egg noodles instead. I was surprised that the noodles did not taste very wheaty, if that is even a word. They were actually not bad. I do not think whole wheat noodles could ever be a substitute in spaghetti, but in other dishes I think I could get used to them. The recipe tasted exactly how I wanted it to. And I probably cut a lot of the calories from the original dish!

Healthier Creamy Chicken and Pasta
Adapted from Campbell's Four Ingredients or Less


2 cups shredded cooked chicken
1/2 bag of whole wheat egg noodles
2 (10 3/4) oz cans healthier request cream of chicken
1 (16 oz) bag frozen vegetables
1 cup water
Salt
Pepper
Dried parsley for garnish



Bring pasta water to a boil.

In a large saucepan add vegetables, cream of chicken and water. Bring to a boil. Cover and cook for 5 minutes.

Cook pasta for 5 minutes.

Add pasta to vegetable mixture.

Season with salt and pepper and dried parsley to taste.

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This recipe is linked on: Rediscovering Lost Arts From Our Mothers,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Marvelous Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party