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1
In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
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2
Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
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3
Dish directly onto your plate and enjoy!
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4
HOW I COOK MY CHICKEN:
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5
Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
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6
I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
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7
Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
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8
Take chicken out and let cool until you can handle it.
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9
Shred or cube the chicken.
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10
Add to the dish it was intended for!
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11
NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.
