Ingredients:
8 oz. of no yolk noodles
1.5 pound of boneless skinless chicken breasts, cut into strips
2 tbsp cup butter, cubed
1 sweet red pepper, chopped
1 can of reduced fat cream of celery soup
2 cups frozen peas or mixed vegetables
1.5 cups of milk
2 tsp garlic salt
1/4 teaspoon pepper
1/3 cup reduced fat grated parmesan cheese
Directions:
Cook pasta according to package directions.
In a large skillet, cook chicken & red pepper in butter for 5 to 6 minutes.
Stir in soup, peas, milk, garlic salt, pepper. Bring to boil.
Reduce heat, simmer uncovered for 2 minutes.
Stir in parmesan cheese.
Drain pasta and add to chicken mixture, stir together.
Transfer to freezer container or eat now.
If you freeze, thaw in refrigerator overnight. Then transfer to microwave-safe dish. Cover & cook on high for 8 to 10 minutes.
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