This is a simple dish that is great for a Spring/Summer day (or anytime). We have had some really warm weather here the last couple days and this is a nice light meal for when you are just hot and worn out. I threw this dish together when I had no idea what to make but had some chicken to cook. And my daughter sure loves noodles! They are always a winner with her. The packages of chicken that I buy have way more chicken than we would eat now, so I either separate it after I buy it or just cook it all and freeze half. It’s nice to be able to pull out some chicken from the freezer and it’s already cooked. Saves a step! You can serve this warm or cold. You could even make it ahead of time and have it chilling until dinner. Then you can play in the sun with the kids until you want to eat and just pull it out of the fridge and eat outside together. 🙂 You can also make this without the chicken as a side dish to one of your meals.
Ingredients:
- 2 chicken breasts
- 2 cups noodles (any kind you like)
- 2 TB butter
- 1/4 to 1/2 cup milk (depending on how creamy you want it)
- shredded parmessan cheese (about 2 TB to 1/4 cup)
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper
- bell peppers (1/2 – 1 cup)
Directions:
Cook the chicken until there’s no pink (I use coconut oil in the pan). You can add any seasonings you like, or just salt & pepper. Cook the noodles by bringing water to a boil (medium pan filled about 3/4 with water), add noodles, cook at a slow boil for about 8 minutes, stirring occasionally. Cut up the bell peppers and chicken. Drain the noodles. Add the butter, milk, and parmessan cheese. You may want a little heat to get this to mix up well. Add herbs & seasonings (I just sprinkle in the herbs but it is probably about 1/2 tsp of each). Then add the bell peppers and chicken. Serve immediately or chill for later. It’s good warm or cold.
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