Tender oven roasted chicken and pasta al dente with fresh mushrooms and snow peas. Delicious, nutritious and ready in just 15 minutes!
| 4 cups | egg noodles |
| 1 Pkg | Maple Leaf Prime Oven Roasted Chicken Breast Strips |
| 1 can | low-sodium cream of mushroom soup |
| 1/2 cup | milk |
| 2 cups | sliced mushrooms |
| 2 cups | snow peas |
| 2 tbsp | minced garlic (save time -- use the jarred stuff!) |
| 2 tbsp | vegetable oil |
| 1 tbsp | dried thyme |
| salt | |
| pepper |
Put a large pot of water on to boil. Sprinkle a little salt in there.
Heat vegetable oil in a good-sized skillet or saucepan. Add minced garlic and mushrooms, reduce to medium heat and stir off and on for 3 to 4 minutes.
Your pot of water should be bubbling away by now, so go ahead and dump the noodles in. Reduce heat to medium-high and boil for 10 minutes. (They’ll be al dente.)
While the noodles are cooking, add the snow peas to the mushrooms and garlic and cook on medium for another 3 minutes or so.
Whisk the soup, milk, thyme and pepper in a bowl and pour over the veggies. Stir and heat to bubbling, then add the chicken. Reduce heat to low and let the chicken get heated through while your noodles finish cooking.
When the noodles are done, drain them into a colander, rinse under hot water and return to the pot. Pour the sauce over top and give it a good stir to coat the noodles.
Serve and enjoy!
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