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Thursday, April 20, 2017


A simple, comforting, and easy recipe for chicken and noodles:


6 ounces dry wide egg noodles, uncooked
2 tablespoons Pure  Canola Oil, divided
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3/4 teaspoon garlic salt, divided
1/8 teaspoon ground black pepper
1 pound fresh thin asparagus spears, tough ends trimmed, cut into 1-inch pieces
1 medium yellow summer squash, cut in half lengthwise, sliced (1 med = about 2 cups)
1 can Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup light Alfredo pasta sauce
Grated Parmesan cheese, optional
Purchase ingredients from Peapod or Amazon


Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pan.

Meanwhile,  heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.

Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently. Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.

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