In the mood for chicken noodle soup, but maybe don't want a soup? Or, don't have any celery? That was me. I was craving the goodness of chicken noodle soup, but we didn't have celery. You can't make chicken noodle soup without celery. Thankfully, I had stumbled across a recipe from The Titus 2 Homemaker for a chicken and noodle skillet through Kitchen Stewardship's Super Foods Carnival.
This hit the spot. Just what I was looking for!
Chicken and Noodles Skillet - Modified from Rachel
3 C chicken broth/stock
1/2 tsp. basil
16 oz broccoli, cut
2 medium carrots, sliced
2 C whole wheat pasta
2 C shredded chicken, cooked
1/8 tsp. pepper
In a large skillet, combine veggies, basil and stock.
Add in shredded chicken and pepper.
Bring to a boil, then reduce heat and cover. Simmer for about 5 minutes until veggies begin to get tender.
Add in uncooked pasta, and stir in to coat.
Cover and cook until pasta is tender.
Stir and serve warm.
This post is linked to Tasty Tuesday.
