Happy hump day, friends!
I haven’t shared any recipes in a long while, probably because I haven’t really been in the kitchen much during pregnancy. Between being exhausted and nauseated easily by smells/textures, my husband has taken on the role of main cook for the last couple of months.
I did some meal planning this weekend and picked something that I actually wanted to cook, though. I made this Monday night.
It was definitely a hit – hubby loved it! Anything that he loves is a keeper in my book, so I just had to save this recipe for later.
This is a great recipe for a minimal prep weeknight dinner and makes good leftovers for lunch the next day too.
- 1/3 cup flour
- seasoning blend (I use 21 Season Salute from TJ’s)
- 1 lb. chicken breasts
- 1 or 2 cans of lower sodium cream of mushroom soup
- 1/3 cup sour cream
- 1 16 oz. package of frozen veggie mix (I used an “Italian blend”)
- 1 onion
- 3 cloves of garlic
- 1 bag of egg noodles
- salt & pepper
- olive oil
- Parmesan cheese
1. Heat 2 tablespoons olive oil in a large skillet. Boil water to cook pasta while you prep everything else.
2. Trim fat off chicken breasts and cut into 1 inch pieces. Put the flour, salt, pepper, and seasoning in a big plastic zip lock bag. Put chicken in and shake well to coat.
3. Fry chicken in heated oil, cooking on both sides for 3-4 minutes until browned. Add more oil when you flip the chicken, if needed, to keep from burning. Remove chicken from skillet.
4. Dice onion & add to skillet with pressed/chopped garlic. Cook 2-3 minutes until translucent. Add cream of mushroom soup & sour cream (can sub Greek yogurt for this too).
Note: lower sodium cream of mushroom soup is awesome. Regular was 31% your daily sodium, versus the lower sodium is 2%! I also find it’s way waterier and not that really nasty goupy consistency.
If you like a lot of sauce, I would use 2 cans. I only used one and wished there was a bit more sauce to cover the noodles more.
5. Bring sauce mixture to a boil. Add frozen veggies. Continue to slowly boil for 10 minutes, stirring constantly. Add more salt and pepper to taste and another heaping dash or two of your seasoning.
Mmm, so much color!
6. Add chicken to skillet and mix well, cooking a few minutes more to warm chicken back up.
7. Serve chicken skillet mixture on top of egg noodles or mix egg noodles into skillet if you have room. Top with Parmesan cheese, if desired.
Questions for You:
- Are you always on the prowl for quicker weeknight dinners? Share your faves!
- Do you discount frozen veggies over fresh ones? Sometimes I do but they’re all the same!