Easy noodles & chicken

What to do with a leftover chicken breast or two? Make chicken and noodles for an easy meal.

Start with cutting the chicken up into bite sized chunks - if you have turkey instead of chicken, that works just as well.

Then dump a can of chicken broth and a cup of water into a sauce pan, add the chunks, bring it to a boil first, then turn it down to simmer while you cook the noodles. If you have a lot of chicken, you might need 2 cans of broth.

Cook the noodles as usual - boiling them until they're at the stage of tender that you like best. I use salted water - you may not.

Once the noodles are cooked, drain them and put them in a casserole dish. Then, using a slotted spoon, remove the meat chunks from the chicken broth and add them to the noodles.

Your broth will have cooked down, so add water until you have about a cup and a half of liquid. Next, put about 2 tablespoons of corn starch in a cup, and add about an ounce or two of cold water. Stir it until it's smooth.

Add the cornstarch a little at a time to the broth, stirring constantly to keep it mixed well. Keep adding until your "sauce" has thickened almost to the consistency of gravy. Then take it off the stove and pour it over the noodles and meat.

To add variety, you can toss in some leftover vegetables, or a handful of frozen vegetables. I particularly like peas with noodles - you may prefer carrots, broccoli, or even green beans.

If you decide to use frozen vegetables, heat them in the sauce for a few minutes before you combine the ingredients.
If it isn't quite time for dinner, put a lid on your casserole and put the whole thing in the oven, turned on the lowest setting.

Since I love pasta in any form and ignore everything else on the table when it's there, this is enough for me. But if your family likes a "full meal" a good green salad makes a fine accompaniment.