Rating: 4 stars 3.8
12 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Browned chicken breasts and carrots are simmered in broth, tossed with hot cooked egg noodles and grated Parmesan cheese for a weeknight meal that's ready in 20 minutes.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*

  • Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.

  • Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.


*Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.

Nutrition Facts

505 calories; protein 32.3g; carbohydrates 50.1g; fat 17.9g; cholesterol 141.7mg; sodium 533.9mg. Full Nutrition