I'm still struggling to finish my thesis, so I'm very appreciative when I find a dinner recipe that doesn't take long to prep or make or have many dishes. I've had this recipe, which I pulled from an issue of Kraft's What's Cooking magazine, in my "to try" folder for over three years now. I can't believe I didn't try it sooner. It makes four servings, which means Gabriel and I both have lunch for the next day. It's perfect
P. S. - I'm trying out a new recipe format. Hope you like it.
Cheesy Chicken Noodle Skillet
egg noodles (3 cups)
chicken breasts (450 g, approx. 3)
broccoli heads (2 cups, approx. 2)
chicken broth (1/2 cup)
cream cheese spread (1/2 cup)
mayonnaise (1/4 cup)
cheddar cheese (1 cup, shredded)
Fill largest stock pot with salted water and bring to a boil. Cut 450 g chicken breasts into bite-size pieces. Remove florets from 2 heads broccoli and cut to same size as chicken. Shred 1 cup cheddar cheese.
Add 3 cups egg noodles and chicken to boiling water. Cook for 6 minutes, until chicken is cooked through and the noodles are tender. Add broccoli and cook for another 2 minutes.
Drain the noodle mixture and return it to the pot.
Stir in ½ cup chicken broth, ½ cup cream cheese spread, and ¼ cup mayonnaise. Simmer over medium-low heat for 2-3 minutes, stirring constantly, until cream cheese spread is melted and sauce is well blended.
Add cheddar cheese. Stir until cheese is completely melted.
Makes 4 servings, 1¼ cups each.
Substitute 2 cups of any frozen vegetable on hand, and/or light or flavoured cream cheese.
Nutrition (per serving)
Total fat 28 g
Saturated fat 13 g
Cholesterol 155 mg
Sodium 550 mg
Carbohydrate 28 g
Dietary fibre 3 g
Sugars 3 g
Protein 39 g
Vitamin A 25 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 10 %DV
Original source: Kraft Canada - Cheesy Chicken Noodle Skillet