What You’ll Need
1 lb rotini noodles (or penne, bow tie, etc) cooked
2 boneless, skinless chicken breasts, diced into 1-inch chunks
2 carrots, peeled and chopped
1 cup frozen broccoli florets
¾ cup frozen corn
1 teaspoon garlic powder
1 stick unsalted butter
1 (12 oz) can evaporated milk
1 cup parmesan cheese, grated
2 tablespoons olive oil
2 teaspoons kosher salt, divided
1/2 teaspoon pepper
How to make it
Heat 1 tablespoon olive oil over medium heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper and sauté until cooked through. Transfer to plate.
Add 1 tablespoon oil to the same skillet and sauté carrots, corn, and broccoli until corn and broccoli are heated through. Set aside.
Melt butter in a large pot over low heat. Add evaporated milk, garlic powder, and salt and stir. Bring to a simmer then stir in 1 cup parmesan cheese.
Pour cooked noodles into the pot and toss until noodles are evenly coated.
Add sautéed vegetables and chicken to the pot and stir until well-mixed. Enjoy!
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