Chicken and Noodles with Veggies
Chicken and Noodles with Veggies is a comforting dish that brings together tender chicken, hearty noodles, and colorful vegetables. It’s a perfect meal for any day of the week and can be made quickly. This recipe is not only delicious but also packed with nutrients, making it a great choice for families.
Why Make This Recipe
This recipe is simple and quick to prepare, making it ideal for busy weeknight dinners. It uses common ingredients that you may already have in your kitchen, and you can easily customize it with your favorite veggies or proteins. Plus, it’s a one-pan dish, which means less cleaning up!
How to Make Chicken and Noodles with Veggies
Ingredients:
- Chicken breast
- Egg noodles
- Mixed vegetables (carrots, peas, bell peppers)
- Chicken broth
- Soy sauce
- Garlic
- Onion
- Salt
- Pepper
- Olive oil
Directions:
- In a pot, cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
- Add chopped chicken breast to the skillet, cooking until no longer pink.
- Stir in mixed vegetables and cook until tender.
- Pour in chicken broth and soy sauce, bringing to a simmer.
- Add the cooked noodles to the skillet, mixing everything together.
- Season with salt and pepper to taste. Serve warm.
How to Serve Chicken and Noodles with Veggies
Serve this dish warm, straight from the skillet. It’s great on its own, but you can also pair it with a simple side salad or some crusty bread to soak up any extra broth.
How to Store Chicken and Noodles with Veggies
To store leftovers, let the dish cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
Tips to Make Chicken and Noodles with Veggies
- Make sure to cut the chicken into small, even pieces for quick cooking.
- You can use frozen mixed vegetables instead of fresh. Just add them to the skillet while the chicken cooks.
- Adjust the amount of soy sauce based on your taste preferences; you can add more for extra flavor.
Variation
Feel free to switch up the vegetables according to what you have on hand. You can add broccoli, mushrooms, or even spinach to make it more colorful and nutritious.
FAQs
1. Can I use different types of noodles?
Yes, you can substitute egg noodles with any pasta you like, such as rice noodles or whole wheat noodles.
2. Is this recipe healthy?
Yes, it is a healthy option! It contains lean protein from the chicken and plenty of vitamins from the mixed vegetables.
3. Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat it when you are ready to serve.
Chicken and Noodles with Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish featuring tender chicken, hearty noodles, and colorful vegetables, perfect for busy weeknight dinners.
Ingredients
- 1 lb chicken breast
- 8 oz egg noodles
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 4 cups chicken broth
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 onion, diced
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- In a pot, cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
- Add chopped chicken breast to the skillet, cooking until no longer pink.
- Stir in mixed vegetables and cook until tender.
- Pour in chicken broth and soy sauce, bringing to a simmer.
- Add the cooked noodles to the skillet, mixing everything together.
- Season with salt and pepper to taste. Serve warm.
Notes
Feel free to switch up the vegetables according to what you have on hand. Use frozen mixed vegetables if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken noodle recipe, one-pan meal, quick dinner