Gluten Free Creamy Chicken Pasta

Honey is busy on the farm today so we are celebrating Valentine's Day at home tonight. It's probably safer for me to eat at home anyway although we do plan to go to one of my favorite restaurants next week.

So I just finished baking German Chocolate Cupcakes and not only is Honey going to benefit from these I'm also carrying a few to Indiana to bless my family there. See recipe HERE.

Then for our main meal I made gluten free creamy chicken and pasta it was wonderful!

Gluten Free Creamy Chicken Pasta

Ingredients:

• 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

Directions:

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.

Serve warm.

This meal was Italian at it's finest! Honey and I loved it.

We topped our meal off with coffee and a cupcake, MSU basketball and our Valentine's candy! You can't get any better than that!

Thanks for stopping by y'all please come again soon!