Italian Chicken and Noodles

This quick and easy one-pot meal is a lifesaver on busy weeknights. Full of antioxidants and rich flavor, it is sure to spread smiles all around.

Prep: 5 min | Cook: 15 min | Yield: 4 servings

Ingredients

• 1 (14.5 ounce) can Del Monte® Diced Tomatoes with Basil,Garlic and Oregano-No Salt Added
• 1 (14.5 ounce) can College Inn® Chicken Broth with Roasted Vegetables & Herbs
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
• 2 cups (about 8 ounces) sliced mushrooms
• 1 teaspoon dried basil leaves
• 1 tablespoon vegetable oil
• 1/2 cup white wine or water
• 4 cups uncooked dried medium egg noodles
• 1/2 cup grated parmesan cheese
• Salt (optional)
• Pepper (optional)

Instructions

1. Cook chicken, garlic, mushrooms and basil in oil in large saucepan over high heat 4 minutes, stirring frequently.
2. Add undrained tomatoes, broth and wine; bring to boil.
3. Stir in noodles; cook, uncovered, over medium heat 6 to 7 minutes until chicken is done and noodles are tender and liquid is absorbed, stirring once.
4. Stir in cheese and season with salt and pepper, if desired.

Notes

Recipe and photo used with permission from: Del Monte