Creamy Chicken and Broccoli over Noodles

This time of year, when the days are growing shorter, and the weather is turning crisper, it is all about the comfort food; chili, stews, soup, just about anything creamy, hearty and warm will do.

This one-dish recipe uses a familiar shortcut – condensed soup. However, rather than reaching for the familiar red and white can, use a healthier option found in the organic food aisle. Peas, spinach or Swiss chard would substitute nicely for the broccoli, and you could use rice rather than the noodles to keep it gluten free. It is an easy, quick and tasty dish that uses ingredients you usually have on hand, perfect for a night where time is short and you need dinner on the table in a hurry.

Creamy Chicken and Broccoli over Noodles

1 package home-style Pennsylvania Dutch noodles

1 large stalk of broccoli, cut stem and florets into bite size pieces, about 1 1/2 cups

2 Tablespoons butter, divided

2 Tablespoons olive oil, divided

1 medium onion, cut into large dice

2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

Kosher salt/fresh black pepper

Smoked paprika

1 package of organic condensed cream of mushroom soup

¾ cup milk

¼ cup grated Parmigiano cheese

½ cup grated sharp Cheddar cheese

In a large skillet, heat 1 Tablespoon each of butter and oil over medium-high heat. Sauté onions for a few minutes, then cover skillet with lid, turn heat down to medium-low and allow onions to cook slowly until soft and silky and just golden, about 10 minutes, turn down heat if they start to brown too quickly. Remove onions to a bowl when finished cooking, add remaining butter and oil to skillet and turn the heat up a bit. Add the chicken and cook until browned and cooked through, stirring often; season with salt, pepper and paprika. Return onions to skillet, turn off heat, cover and set aside.

Meanwhile, cook the noodles in a large pot of salted boiling water until al dente, about 8 minutes. Add broccoli (or frozen peas, if using) during the last 3 minutes of cooking time. Drain noodles and broccoli in colander. Return skillet to medium heat; add soup and milk, stirring until combined. Add noodles and broccoli (or raw spinach/chard cut into bite-size pieces), stir and cook until heated through and bubbling. Remove from heat and stir in Parmesan and Cheddar. Season to taste and serve.