Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole wheat egg noodles (or any pasta)
  • 3 cups broccoli florets (or more, if desired)
  • 1 tablespoon olive oil
  • ½ medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 10.5 ounce can cream of mushroom soup ( (see note))
  • ½ cup nonfat milk
  • ½ cup shredded parmesan cheese (use fresh not from the green canister)
  • ¼ teaspoon ground black pepper
  • Salt and more pepper (to taste)
  • 2 cups cooked chicken (see note)

Instruction

  • Bring water to boil in large skillet (you can also do this in a separate saucepan). Cook noodles according to package directions adding the broccoli to the pan when there is about 3 minutes of cooking time left for the noodles. Cook until both are cooked, drain and set aside.
  • Using the same pan, heat the olive oil. Cook the onion and garlic until onions are translucent, about 3-4 minutes. Add the soup, milk, parmesan, and pepper. Whisk or stir to combine. Add the chicken to the pan to heat it through then add the noodles and broccoli to the pot. Stir to combine.
  • Add more shredded parmesan for serving, if desired.