20-Min Rotisserie Chicken Noodle Skillet
Shredded rotisserie chicken, egg noodles, and frozen peas tossed in a simple broth base — ready in 20 minutes, one skillet. Add carrots and bok choy from the photo for extra veg, or skip them and stick to the four core ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
comfortquickitalianchickentendersoftweeknightpasta
Ingredients
- 8 oz egg noodles
- 2 cups rotisserie chicken, shredded
- 3 cups chicken broth
- 1 cup frozen peas
Instructions
- 1
Heat chicken broth in a large skillet over medium-high until steam rises, ~3 minutes.
- 2
Add egg noodles to the broth and cook, stirring occasionally, until al dente, ~8 minutes.
- 3
Stir in shredded chicken and frozen peas, then simmer until peas are heated through, ~2 minutes.
- 4
Season with salt and pepper to taste, then serve hot in bowls.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring cups
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