Saturday, October 16, 2010
Weekend Recipe: Creamy Egg Noodles and Chicken
A few years ago I came across this recipe in Southern Living Magazine. As always, I have made a few tweaks. This recipe is easy and quick (Mommyhood is complicated enough on a daily basis) and uber delicious.
Hubby and I both love Good Seasons Italian Dressing, which may explain our obsession with this meal. The Gymnastics Queen is also a huge fan, which helps tremendously because she will eat the leftovers for days.
Mommyhood's Creamy Egg Noodles and Chicken (makes approx 6 servings)
1 bag Egg Noodles (Although it is not easy to find, there is an extra wide whole wheat egg noodle that works wonderfully and adds great nutritional value to the meal. But don't fret, any egg noodle will do.)
1 lb chicken (tenders or breasts)
3 TBLE Oil (I use Canola)
2 TBLE Butter
1 Cup Whipping Cream
1 Packet Good Seasons Italian Dressing Mix
1/4 Cup Grated Parmesan Cheese
Parsley Flakes or Chopped Parsley
Salt and Pepper to taste
Cook Egg Noodles according to package directions.
Heat medium skillet with 3 tablespoons oil.
While Egg Noodles are cooking, cut chicken into approximately 1 inch chunks.
Drain Egg Noodles and toss with 2 tablespoons butter.