Veggie Noodles

I made this for lunch today and we LOVED it!! It's fresh. It's healthy. It's full of veggies. It's good! I asked the Hubs if there was anything he would want changed and he said "This is a no talking meal"  - Which I took as a No. =)

The  best part. You could make this Veggie style super easy!

1 Small Zucchini

1/2 Small Yellow Squash

8oz sliced Baby Bella mushrooms

2-3 carrots sliced on a diagonal

4 Chicken Tenders

1 C Chicken Stock

1/2 C Cream of Chicken Soup

3 Tbl Butter

2-3 Tbl Flour

1/2 pkg Spaghetti noodles

Heat oven to 350, Cook frozen chicken tenders 20 mins. Chop.

Get water boiling for noodles

Heat lg Skillet coating the bottom with 2 Tbl Olive oil. Saute Carrots for 5 mins, Add Butter and mushrooms, cook till Mushrooms are brown and tender. Add Zucchini and squash until tender. add sprinkle flour on veggies, stir, add chicken stock and simmer till thick. Add Soup and chicken. Simmer 5 mins (or until your noodles are cooked to your liking). Add noodles. I like to use the starchy cooking liquid from the noodles to thin out sauce if needed.

Serve, Enjoy!!

I guarantee this will become a family fav.

To make it more vegetarian friendly, just leave out the chicken. Use Veggie stock, and Cream of Mushroom soup, instead of chicken.