Homemade Chicken Pasta-Roni
recipe at a glance
4 stars - 1 review
ready in: 30-60 minutes
serves/makes: 4recipe id: 35058cook method: stovetop
1 1/4 cup water
1/2 cup milk or half-and-half
1 1/2 cubes knorr chicken bouillon
2 tablespoons butter or margarine
1 1/4 cup noodles, curly, flat, rotini, what have you
1/4 teaspoon garlic powder
3 pinches dried parsley
1 dash black pepper
In a 2-quart pot, combine all ingredients. On medium heat, bring just to a boil. Reduce to simmer and cook, uncovered, about 20 minutes, or until noodles are tender, stirring occasionally. Add extra water only if needed to finish cooking noodles. Remove from heat and let sit about 5 minutes to let sauce thicken before serving.
To make this a main dish, simply stir in a can of chicken meat, or diced chicken you've cooked yourself. Ditto leftover turkey.
You can turn this into Stroganoff noodles by using beef bouillon instead.
After noodles are done and you've removed them from the heat, stir in 1/4 cup sour cream. It's even better if you replace 1/4 cup of the water with 1/4 cup dry white wine. And, of course, you can add cooked, crumbled hamburger or leftover roast beef, etc., to make it a main dish, too.
120 calories, 7 grams fat, 10 grams carbohydrates, 3 grams protein per serving
ratings & reviews
|Oct 3, 2012 budget kitchen
I made this for lunch this afternoon. I only had 20 min. and my kitchen was bare. I only used 1 T chicken bullion, replaced parsley with a sprinkling of Italian seasoning, and threw in half a bag of thawed, frozen broccoli. MMMM MMM! My husband could not tell the difference between this concoction and the real pasta roni we had prepared with broccoli last week. This is a keeper. Quick, convenient, inexpensive, and tastes like the real deal. THANK YOU!