Thursday, July 2, 2009

Creamy Chicken Pasta

8 ounce wide egg noodles
1/2 cup frozen green peas (or any of your f
avorite frozen veggies...veggies optional, of course)
2-3 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup

1/3 cup milk

6 ounces shredded mozzarella cheese

Cooked egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked add in frozen veggies. Cook until veggies and noodles are tender. Drain well. While noodles and veggies are cooking chop up chicken into bit size pieces and cook in a frying pan with favorite seasoning until fully cooked. In a medium saucepan mix cream of mushroom soup and milk until warm and the lumps are dissolved. When everything is cook add chicken and sauce in with the noodles and veggies and mix well. Stir in mozzarella cheese until melted. Serve warm.

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