Lots of veggies in this dish. Use a covered, 3-qt saucepan.
For a Red Curry version, swap out the yellow curries and use chopped broccoli instead of carrots.
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 10minutes | 10minutes | 2minutes |
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 2minutes |
Ingredients
- 1 tbsp olive oil or canola, etc.
- 2 pkg Chicken Broccoli Noodles Knorr/Lipton/Generic
- 1 lb Chicken chopped leftover roast or canned
- 2 cups water include the broth from canned chicken
- 1 cup carrots chopped; for red curry, substitute broccoli
- 1 cup Celery chopped
- 1 cup onion chopped
- 4 tsp curry powder spicy or not, according to taste
- 1/4 tsp Ground Garlic
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Shred the chicken and set it aside. --> If using canned chicken, drain the liquid from the can(s) into a measuring cup.
- Sauté the onion
- Heat the oil in the saucepan. Stir in the garlic and curry, letting it begin to brown. Then stir in the onion and continue to cook until the onion becomes glossy (begins to brown on the edges). Stir in the remaining vegetables.
- From this point, we'll mostly be following the directions from the Noodle packets: Add the water (or water-broth blend) and bring to a boil.
- Stir in the noodles and cook per packet instructions (about 7 minutes). Meanwhile, lightly sprinkle the chicken with curry and ground garlic.
- When the noodles are nearly done, stir in the chicken. Partially cover the pot and continue to cook the mixture for another 2 minutes, until the noodles are tender.
- Turn off the heat, stir then cover and let the mixture sit for another 2-3 minutes.