Monday, April 8, 2013

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.

 Print Recipe

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

3 comments:

  1. This sounds EXACTLY like something we would love! Pinned it and will be making it soon.

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  2. Sounds like a great family meal. Thanks for linking up at Tried and True recipes at http://rediscovermom.blogspot.com/2013/04/tried-and-true-recipes-7.html

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