Ingredients: this feeds 10 to 12
Package and half of Rotini noodles
3 tablespoons of olive oil
Package of skinless, boneless thighs, at least 6 thighs, cut into bite-size pieces
2 Cans of PROGRESSO Chicken Cheese Enchilada Flavor Soup
3 tablespoons of Corn Starch, thinned with 1/4c water
½ to ¾ cup of milk
3 cups Mozzarella cheese, grated
Spices: 1 teaspoon salt
1 teaspoon salt
2 teaspoons pepper (I used freshly cracked) (one teaspoon for the chicken and one teaspoon for the sauce
2 teaspoons of GOYA Adobo All Purpose Seasoning with pepper (one teaspoon for chicken and one for
the sauce
1 ½ teaspoon of ADAMS RESERVE White wine and Garlic Butter Seasoning (only put in sauce)
In one pan I start the water boiling for the noodles. In another pan, I put the olive oil and the chicken,
coat with oil, then add your spices to the meat. Once the meat is cooked, take the pan from heat. Finish
cooking the noodles AL DENTE, drain well. Line your serving pan with the hot chicken by scooping out
with draining spoon, leaving seasoned olive oil in the pan; and top the chicken with the noodles, while still
hot put 3 cups of cheese over the dish.
Now to the sauce: Put the pan with seasoned olive oil back on the stove, add two cans of soup, add our
second teaspoon of pepper, Adobo, and ADAMS reserve, and stir. Add the cornstarch thinned with
water. Then add milk slowly by ¼ cup until it is nice and thick like gravy should be. Scoop the sauce
over the meat, noodles, and cheese in the serving dish. Gently using a spatula or wide spoon to assist the
sauce to get to bottom of the dish and gently stir. Put in the oven to keep warm until you serve.