Golden Chicken with Noodles from Birds Eye® recipe

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Ingredients

4 tablespoons butter, divided
1 pound boneless skinless chicken breast halves
2 cups Birds Eye® Recipe Ready Sliced Carrots
1 cup chicken broth
8 ounces wide egg noodles, cooked according to package directions
¼ cup grated Parmesan cheese

Nutrition Info

505.3 calories
carbohydrate: 50.1 g
cholesterol: 141.7 mg
fat: 17.9 g
fiber: 4.6 g
protein: 32.3 g
saturatedFat: 9.5 g
servingSize: -
sodium: 533.9 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*

  2. Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.

  3. Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.

Recipe Yield

4 servings

Recipe Note

Browned chicken breasts and carrots are simmered in broth, tossed with hot cooked egg noodles and grated Parmesan cheese for a weeknight meal that's ready in 20 minutes.

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