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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 pound(s) boneless, skinless chicken (about 4 breast halves) |
3 tablespoon(s) butter or margarine |
1/2 package(s) egg noodles (or pasta) |
3 tablespoon(s) flour |
8 clove(s) garlic, minced |
green onions, chopped |
2 cup(s) half and half (or evaporated milk) |
hot sauce |
2 can(s) low-salt chicken broth |
1/4 teaspoon(s) paprika |
parmesan cheese, grated |
salt and pepper |
Directions:
1. Cube the chicken and cook in pan over medium heat, set aside
2. Cook egg noodles (or pasta) according to directions and drain.
3. Meanwhile, melt butter in pan and add garlic and saute until garlic is soft, but not yet brown. (about 2 mins). Stir in flour and cook until bubbly (about 1 min), mixture will be thick. Gradually add in chicken broth, stirring constantly. Bring soup to a boil under medium-high heat. Reduce heat to low and add half and half, paprika, cooked chicken, and drained noodles and cook only until hot. Do not boil. Season with salt and pepper to taste. (you can also add 1 t of hot sauce.)
4. Season servings to individual preference with additional hot sauce, green onions and Parmesan cheese.
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