Saturday, September 29, 2007

Swiss Chicken

This is an easy chicken recipe that even my chicken hating husband likes. The low prep time makes it a perfect weeknight meal.






1 package chicken tenderloins
2 cans cream of mushroom or cream of chicken soup (I use the 98% fat free version)
1 cup Swiss cheese
salt, to taste
pepper, to taste
garlic powder, to taste
1 package wide egg noodles

Boil noodles and set aside. Spray a large frying pan with cooking spray. Sprinkle chicken tenderloins with salt, pepper, and garlic powder and cook for 4 minutes on each side till done. Remove chicken from pan. To pan add soup and Swiss cheese. Cook over medium heat till bubbly. If sauce is too thick- add a bit of water to dilute. Turn heat down to low and add chicken. Simmer for 15 minutes- stirring often. Serve over wide egg noodles.

TIP OF THE DAY: When pressed for time, use wide egg noodles because the cooking time is much shorter than that of regular pasta. I buy the NO YOLK brand and just love them.

Cooking Time: 30 minutes

Tomorrow's Daily Special: Coke Cake

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