MAM'S MEALS

Ingredients 1 Tbsp. unsalted butter   1 cup chopped yellow onion (from 1 onion)   1/2 tsp. kosher salt   1/2 tsp. black pepper, plus more for garnish   3 garlic cloves, minced   4 cups chicken broth   1 (15-oz.) jar Alfredo sauce   2 cups frozen sweet green peas   2 cups shredded rotisserie chicken   1/2 lb. medium shell pasta, cooked according to pkg. directions   1 Tbsp. chopped fresh flat-leaf parsley How to Make It Step 1 Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute. Step 2 Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes. Step 3 Divide pasta among 6 bowls; ladle soup over pasta. Sprinkle wi...

Ingredients 2 tablespoons vegetable oil 1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1 carton (32 oz) Progresso™ chicken broth 1 1/2 cups uncooked medium egg noodles (3 oz) Chopped fresh parsley, if desired Garlic-flavored croutons, if desired Steps 1 In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm. 2 Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened. 3 Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Redu...