Chicken Tomato Alfredo
Sautéed chicken is enhanced by the addition of egg noodles, tomato soup and Parmesan cheese. Best of all, everything cooks in the same skillet...even the noodles!
Ingredients
1 tablespoon butter
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1.333 cups reduced fat (2%) milk
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 cups uncooked medium egg noodles
0.333 cup grated Parmesan cheese
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1.333 cups reduced fat (2%) milk
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 cups uncooked medium egg noodles
0.333 cup grated Parmesan cheese
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Stir the soup, milk and garlic powder in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.
Stir the soup, milk and garlic powder in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.
Chicken Tomato Alfredo
Sautéed chicken is enhanced by the addition of egg noodles, tomato soup and Parmesan cheese. Best of all, everything cooks in the same skillet...even the noodles!
Directions
Print
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.Stir the soup, milk and garlic powder in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1.333 cups reduced fat (2%) milk0.25 teaspoon garlic powderor 1 clove garlic, minced2 cups uncooked medium egg noodles0.333 cup grated Parmesan cheese
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