08 Aug
Ingredients
6 oz. Pennsylvania Dutch Wide Egg Noodles, uncooked
2 tbsp canola oil, divided
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tsp garlic salt, divided
1/8 tsp ground black pepper
1 lb fresh thin asparagus spears, tough ends trimmed, cut into 1" pieces
1 medium yellow summer squash, cut in half lengthwise, sliced (1 med=about 2 cups)
14 1/2 oz. diced tomatoes with basil, garlic and oregano, drained (1 can)
1 cup light Alfredo pasta sauce
grated Parmesan cheese, optional
Directions
1Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pot and set aside.
2Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.
3Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently.
4Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.
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