Veg Chicken Noodle Cheese Gravy (p2)
Whole wheat pasta, like fettuccine
3 to 4 chicken breasts (skinless and boneless) cooked and diced
Red bell pepper, approx 1 to 1 1/2 cups
One small or 1/2 large eggplant skinned and diced
1/2 small Velveeta cheese light
Whole wheat bread crumbs, 1/2 to 1 cup
Milk, 1 to 2 cups
Oilve oil, pepper and salt
1.) Boil noodles, drain and place in slightly greased baking dish.
2.) Boil 3 to 4 chicken breasts (skin and boneless). When cooked dice up chicken into chunks. Toss chicken chuncks in a skillet and saute in olive oil til lightly golden and all of it ontop of the noodles. (personally I think if ya sauted the chicken with a little chopped garlic it would be even better...but I already used up my two extra food choices)
3.) Dice up red bell pepper and egg plant. Saute in the same skillet as the chicken. Add a little more olive oil til tender. Add salt and pepper (to taste)
4.) In a sauce pan melt 1/3 to 1/2 small chunk of Velveeta light cheese with approx 1 to 2 cups of milk. this should be the consistency of a thick soup or thin cheese gravy.
5.) Place diced chicken and sauteed veggies onto of the cooked noodles. and pour cheese mixture over the entire thing. you may need to move the noodles around so the cheese mixture can really get down into the casserole dish and not spill over. sprinkle bread crumbs on top of casserole and place in a pre-heated oven (350) for 20 to 25 mins til the bread crumbs are golden brown. let it cool slightly and enjoy.