Print
Ingredients
Scale
- 8 ounces whole wheat egg noodles or any pasta
- 3 cups broccoli florets
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of mushroom soup
- ½ cup nonfat milk
- ½ cup shredded parmesan cheese
- ¼ teaspoon ground black pepper
- Salt and more pepper, to taste
- 2 cups cooked chicken
Instructions
- Bring water to a boil in a large skillet.
- Cook egg noodles according to package directions, adding broccoli during the last 3 minutes.
- Drain noodles and broccoli, then set aside.
- In the same skillet, heat olive oil, sauté onion and garlic until translucent.
- Stir in cream of mushroom soup, nonfat milk, parmesan cheese, and black pepper; mix until creamy.
- Add cooked chicken, then fold in drained noodles and broccoli.
- Adjust seasoning, serve warm with extra parmesan if desired.
Notes
Use fresh parmesan cheese for better flavor and texture.
Substitute vegetables based on family preferences.
Monitor cooking time to ensure noodles and broccoli remain tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 30
- Cholesterol: 85