Creamy Chicken and Pasta

I concocted this recipe when looking for a quick, satisfying meal using ingredients that were in the pantry. This easy, one dish meal can be whipped up in well under 30 min, including grilling the chicken. You can definitely use any leftover or store-bought chicken. A lot of people consider Ramen noodles to be good only for desperate, dorm-dwelling students with no real kitchen, but this recipe proves otherwise. While probably not the healthiest pasta choice, I like the Ramen noodles here for the texture that they lend and for the speedy cooking time. Feel free to substitute your favorite pasta; just remember to extend the cooking time by about 10 min. This dish would also be excellent with steamed asparagus or fresh green beans.

Serves 2 - 4

½ - 1 lb chicken, cooked, cubed
1 (15 oz) can kitchen sliced green beans, drained
2 (3 oz) packages Ramen noodles, chicken flavor
¼ tsp garlic powder
1 tsp dried parsley (1 tbsp fresh, chopped)
2/3 c. cream
½ c. reserved pasta water

1. Break Ramen noodle squares into quarters, place into pot with enough water to float noodles. Set aside seasoning packets.
2. Bring noodles to boil over high heat and cook about 5 min or until pasta is almost done.
3. Drain, reserving ½ c. water.
4. Return noodles to cookpot and add green beans, seasoning packets, garlic, parsley and chicken. Toss well to distribute spices.
5. Add cream and reserved water. Stir well.
6. Return pot to stove over medium heat for 3-5 min, stirring constantly, until most of the liquid is absorbed and green beans are warm.