Thursday, December 11, 2008

Creamy Parmesan Noodles

We had this side dish last night with Crispy Parmesan Chicken Strips in loo of the Pasta Roni mix that we usually have with them (did I just admit to that?). I thought it was good, the kids loved it, but my hubby thought it was too rich. Oh well, you can't win 'em all.

Creamy Parmesan Noodles

2 cups water
2 cups chicken broth
8 oz angel hair pasta, strands snapped in half (that's 1/2 a 1 lb box)
1 pkt. Lipton dry chicken noodle soup mix
1 teaspoon dry parsley
3 Tablespoons chopped green onions or 1/2 teaspoon onion powder
1 cup sour cream
3/4 cup finely grated good quality Parmesan cheese

Over med high heat, bring water and chicken broth to a boil. Add noodle soup mix, parsley, and angel hair pasta. Stirring frequently, cook until most of the cooking liquid is absorbed, but still juicy.

Remove from heat, stir in sour cream, green onions, and Parmesan. Mix well and let sit for about 5 minutes with the lid on.

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