Chicken Fettuccini

 

2 14 oz. can Chicken Broth

1 10-15 oz. can Chicken, undrained

1 15 oz. can Mixed Vegetables, drained

8 oz. jar Parmesan Cheese (1 C.)

1 C. Sour Cream Powder

1 C. Powdered Milk

8 oz. Fettuccini

1 T. Garlic Flakes

1 T. Parsley Flakes

Salt & Pepper

 

In large pot, combine ½ C. broth and juice from chicken. Whisk in powdered milk and sour cream. In another pot, simmer fettuccini in remaining broth until done, stirring occasionally. Drain when done, reserving broth. Meanwhile, add remaining ingredients to sour cream mixture and heat until cheese me, stirring occasionally. If mixture gets too thick, add additional broth. Serve over noodles. (100-Day Pantry)