Monday, September 9, 2013

Chicken Noodle Pasta

Have you ever tried "Voila Alfredo Chicken?" Although it's a frozen food, we really enjoy it around our house. Yet, every time we buy it we can't help but think how much money we could be saving making it on our own. So that's just what we did! This recipe only takes 30 minutes to make, and is much healthier than the store bought version. Also, it tastes like chicken noodle soup, but in pasta form. What more could you ask for?

Chicken Noodle Pasta
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 box (16 ounces) penne or other short pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion, minced
  • 2 stalks celery, diced
  • 2-3 carrots, diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups chicken, cooked and diced
  • 1 cup frozen green beans, thawed (Optional - I added both the beans and peas for more veggies)
  • 1 cup frozen peas, thawed
  • Salt and Pepper
  • 1 tablespoon garlic powder


  1. Cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes. Drain.
  2. While the pasta is cooking, in a large saucepan, combine onion, celery, and carrots. Drizzle with olive oil and cook until onion is translucent. (About 5 minutes) 
  3. Add flour, stirring for 1 minute. Gradually add broth, stirring constantly until it comes to a boil. 
  4. Reduce heat and simmer 7-10 minutes. Stir in chicken, green beans, peas, and season with salt and pepper.
  5. Stir pasta into chicken mixture.


    1 cup serving    187 calories   6.7 g fat   13.6 g carbs    18 g protein    3.6 g sugar   

Recipe adapted from Martha Stewart

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