Chicken with Egg Noodles & Alfredo Sauce
This recipe uses canned chicken and it is very tasty. Feel free to use fresh cooked chicken.
Ingredients
- 2 cans chicken, drained, 15 oz cans
- 2 tablespoons extra light olive oil
- 225 grams dry wide egg noodles, (8 oz)
- ½ green bell pepper, diced
- 2 cloves garlic, peeled and thinly sliced
- ½ small onion, diced
- 1 jar alfredo sauce, 15 oz jar
- 1½ cups frozen peas, thawed, or 1 can drained
- ¼ cup Parmesan cheese, grated, and more for garnish
- salt and pepper, as desired
- fresh parsley, chopped, for garnish
Instructions
- Prep the garlic, onion, bell pepper, and measure out the dry egg noodles.
- Bring a pot of salted water to a boil then add the egg noodles and cook until tender, drain, and cover to keep warm, set aside.
- After you get the noodles started, heat a non stick pan with the olive oil, when hot, add the onion, bell pepper, and garlic, saute until softened, then add the chicken.
- Cook the chicken until heated through. Add the Alfredo sauce and peas and stir together. Stir in the Parmesan, taste, and season with salt and pepper as desired.
- Drain the egg noodles when tender and add to the sauce and mix together. Garnish with parsley, serve with Parmesan for topping, and enjoy.
Notes
I will add pricing to this when I determine how much chicken I use. For now I will say low cost per serving.
Variant: 1. Add sautéed sliced mushrooms.