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.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
505 Calories
Recipe Instructions
Step 1
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Step 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.
Step 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.
Ingredients
¼ cup grated Parmesan cheese
4 tablespoons butter, divided
1 cup chicken broth
1 pound boneless skinless chicken breast halves
2 cups Birds Eye® Recipe Ready Sliced Carrots
8 ounces wide egg noodles, cooked according to package directions
