If there’s one type of food that screams “comfort food” to me, then it is definitely noodles. My mom made a lot of noodle dishes growing up, especially during the cold months, and I have many happy memories of sitting around the dinner table with my family and enjoying noodles together. I’m the second of five children, and we ate dinner at home together as a family nearly every night during my growing up years. The dinner table was a great time to get caught up on everyone’s happenings and to stay close as a family. As a busy mom myself now, I am doing my best to continue the tradition of family dinners with my own family. Between work, school, and activities, though, I depend on quick and healthy meals in order to make that happen, and using No Yolks® noodles makes it easy!
If you’re not familiar with No Yolks® noodles, they are cholesterol free and always smooth, firm, and delicious. They are simple and easy to prepare, and cook consistently well every time. I also love that they don’t have any artificial colors or preservatives. They also have a new whole grain version, which I am excited to try. I used them to make this delicious chicken pot pie noodle skillet, and it turned out fantastic! I made a creamy, flavorful sauce with tender chunks of chicken and vegetables, then tossed it with the cooked No Yolks® noodles and sprinkled it with a buttery cracker topping. All of the delicious tastes of pot pie in a homey, comforting skillet that’s ready in under thirty minutes. What more could you want?
Chicken Pot Pie Noodle Skillet
6 ounces (1/2 package) No Yolks® noodles
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1 cup chicken broth
1/2 to 1 teaspoon salt (to taste)
freshly ground pepper (to taste)
1 cup chopped cooked chicken
2 cups frozen mixed vegetables
1/2 cup cracker crumbs
1 teaspoon butter
Cook the noodles according to the package directions, then drain and set aside. While the noodles are cooking, melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes until golden. Gradually add the milk, whisking so there are no lumps. Let cook for a few minutes until thickened, then gradually add the chicken broth, continuing to whisk constantly. Whisk in the salt and pepper, then let the mixture cook for a few minutes, until thickened to desired consistency. Stir in the chicken and vegetables and cook until heated through. Toss with the cooked noodles until well combined. In a small microwave safe bowl, melt the 1 teaspoon butter. Toss with the cracker crumbs to coat evenly, then sprinkle over the noodle mixture. Serve warm and enjoy!
For more delicious family-friendly recipes using No Yolks® noodles, check out some of these awesome ideas on their website:
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