Italian Chicken & Noodles
4 or 5 chicken breast cutlets
Pepper to taste
Garlic Powder
2 Tbsp olive oil
1 can Fire Roasted Diced Tomatoes
1 packet Italian Salad Dressing mix
Water
1 can Cream of Chicken Soup
8-oz cream cheese, cubed
1/2 cup grated parmesan
Heat the olive oil in a heavy skillet. Season chicken with pepper and garlic powder to taste and saute in oil until lightly browned. Add tomatoes and enough water to just cover the chicken. Simmer until liquid is reduced by half. Remove the chicken and whisk in the cream of chicken soup, cream cheese cubes and parmesan cheese. Stir until the cheeses have melted and the mixture is well blended. Return the chicken to the sauce until re-heated. Serve over cooked egg noodles.
This was meant to be "Slow Cooker Chicken Stroganoff" from allrecipes.com but I was in too big a hurry to fool with it before I went to work this morning. This was tasty, but in my opinion it needs something else...maybe some sliced bell pepper. Or some crushed red pepper flakes. Or both.
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