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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze. Ingredients:
1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes |
1 tablespoon butter |
1 cup sliced fresh mushrooms |
1 small onion, sliced |
1-3/4 cups water |
1/2 cup 2% milk |
1 package (4.4 ounces) quick-cooking noodles and alfredo sauce mix |
minced fresh parsley, optional |
Directions:
1. In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender.
2. Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender.
3. Return chicken to the pan; heat through. Garnish with parsley if desired. Yield: 3 servings.
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