Stove Top Chicken & Noodles

35 Comments

Chicken, celery, carrots, onions and parmesan cheese with a light cream sauce that’s tossed with noodles. Made completely on the stove top for a quick, lighter and very flavorful meal. The liquid soaks into the noodles making them tasty without drowning in sauce.

Cook the noodles according

to the package directions.

Completely drain the pasta.

Pour the noodles back into the pot you

cooked them in, cover to keep warm.

In a medium skillet, melt the butter over medium

heat then add the carrots, celery, onion, salt and

pepper. Cook until the vegetables are tender,

stirring occasionally.

Sprinkle flour over the vegetables.

Stir coating all of the vegetables, continue

to cook and stir a few minutes.

Add the chicken and toss with the vegetables.

Pour in the broth and bring to a boil.

Continue to cook, stirring constantly, until

the broth thickens and changes color.

Add the cream.

Stir to combine, cooking another

1-2 minutes or until hot.

Add parmesan cheese and stir until melted.

Pour the chicken mixture into the pasta

and toss gently. Put the lid on the pan

and let sit for 2 minutes then toss again.

Garnish with green onion and

parsley (optional) then serve.

Stove Top Chicken & Noodles

http://www.InDianesKitchen.com

Ingredients

  • 2 cups diced cooked chicken, boneless and skinless (I used rotisserie chicken)
  • 2 Tbsp. butter
  • ½ cup carrots, peeled and diced 
  • ½ cup celery, diced 
  • ½ cup onion, diced 
  • salt to taste
  • pepper to taste
  • 2½ Tbsp. all purpose flour
  • 2 cups chicken broth (I used Better than bouillon)
  • ½ cup heavy cream 
  • 3 Tbsp. grated parmesan cheese
  • 16 oz. wide noodles (if you want a saucier pasta use 8 oz.)

Directions

  1. Cook the noodles according to the package directions. Drain and return noodles to the pot, cover to keep warm.
  2. In a medium skillet over medium heat, melt the butter. Add the carrots, celery, onion, salt and pepper. Cook until the vegetables are tender, stirring occasionally.
  3. Sprinkle the flour over the vegetables. Stir, coating all of the vegetables. Continue to cook and stir for about 2 minutes.
  4. Add the cooked chicken and toss with the vegetables. Add the broth and bring to a boil. Continue to cook, stirring constantly, until the broth thickens and changes color.
  5. Add the cream, stir and cook another 1-2 minutes or until hot.
  6. Add the parmesan cheese and stir until melted.
  7. Pour the chicken mixture into the pasta and toss gently. Cover and let sit for 2 minutes then toss again.
  8. Optional: Garnish with sliced green onion and parsley then serve.

http://www.InDianesKitchen.com

Categories: Cheese, Chicken, Milk Products, Pasta, Vegetables/Slaws/Salads

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35 Comments »

  11. I love chicken, noodles and creamy sauces – yum. Better pick up extra boxes or bags of noodles as I heard on the news yesterday, that all boxes of noodles and rice are in short supply these days.

    Reply

      • Yes, hard to have rice plants. Better stock up on rice Diane. When I was buying my pantry items for Winter (and still don’t have everything, but all of the food), I wanted the Uncle Ben’s Seasoned Brown Rice. Skinny box – last year I used it a lot in the crockpot. That and the veggie-flavored noodles made of chickpeas and lentils. So no Uncle Ben’s Seasoned Rice. Tried a second time – zero packages on the shelves, so just went with extra boxes of noodles. I’ve never known anyone that made their own noodles, so you have a machine then? My mom used to make chicken soup with something that was not a dumpling, but more doughy and looked like cauliflower pieces. I don’t know if that was a noodle or a dumpling?

      • We raised chickens for a year when the kids were growing up. Thought it would be an educational experience and it was, however, I had so many eggs I didn’t know what to do with them and I didn’t want the hassle of selling them. So, I decided to make homemade noodles for everyone for Christmas. I make mine by hand but haven’t made them in a while. The only noodles I like to use is the Amish noodles. I stock up on them when we visit Amish country. I wonder if what your mom made was a spatzle?

      • That is interesting – at least you knew the ingredients were good in them. I guess you could call it a spatzle – it had the same gummy-like texture. My father liked spatzle bits (not very big) with bacon in his green beans. Green Giant used to make a frozen version and my mom bought it sometimes, then we couldn’t find it, so she would make it for him. Yes, like a bunch of spatzles glommed together. 🙂

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