Then for our main meal I made gluten free creamy chicken and pasta it was wonderful!
Gluten Free Creamy Chicken Pasta
- 8 ounces wide egg noodles or Seitenbacher Gluten-Free Golden Ribbon Gourmet Pasta, 10-Ounce Bags (Pack of 3)
- 1 cup frozen green peas
- 3 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup or Lipton Cup-a-Soup, Cream of Chicken, 4-Count Pouches per Box (Pack of 12)
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 TBS butter
- 1/4 cup mozzarella/cheddar cheese
In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of chicken soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.