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Ingredients
1 Pound chicken thighs, boneless, skinless, diced
2 Tablespoons olive oil
1 Cup chopped carrots
1/2 Cup chopped onion
1/2 Cup chopped celery
1 Teaspoon minced garlic
1/4 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Can cream of chicken soup
1 Soup can of milk
2 Cups chicken broth
1 Tablespoon dried parsley flakes
1 Teaspoon dried thyme
1/2 Pound fettuccine pasta, uncooked
1 Cup Colby Jack cheese, shredded + 1/2 Cup for topping
Instructions
Heat olive oil in a large skillet
Add chopped carrots, celery, onion, and minced garlic. Saute over medium-high heat for 5-7 minutes.
Add raw chicken, salt and pepper and cook for 5 minutes (chicken will still be a bit pink in the middle, it will finish cooking next)
Add soup, milk, broth, parsley, thyme and pasta. Stir well and bring to a boil.
Reduce heat to low and simmer uncovered for 25 minutes until pasta is tender.
Remove from heat and stir in 1 cup cheese and let set for 5 minutes.
Top with remaining 1/2 cup cheese and serve.