This is Annie Javadi's recipe from the blue UOP cookbook (with a couple of minor variations) and our current favorite fast fix. I love this meal because the ingredients are simple, and I pretty much always have them on hand, which is great for the times you haven't been able to get to the store (like me who hasn't shopped since I got back in town.) The easy cream sauce gives the dish a velvety texture and the fam just gobbles it up. Try it if you haven't already- it's delish!
1 bag of egg noodles (you can use any noodles)
2 boneless, skinless chicken breasts (straight from the freezer works)
1 tsp minced garlic from the jar
1 jar spaghetti sauce (I use a three cheese type)
1/2 spaghetti sauce jar full of milk
1 C. sour cream (light is fine)
Parmesan cheese to taste (grated or fresh)
Boil chicken in water with the garlic until no longer pink. Cube and set aside. Meanwhile cook egg noodles and drain. In another pan combine spaghetti sauce and milk and bring to a boil. Add the sour cream and cook until creamy and fairly thick. Add chicken. Either add in the noodles and serve together or serve the chicken sauce on individual beds of noodles. Top with parmesan cheese. Yummy!
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