Being a member of MissGthumb‘s Canna Crew gives you early access to delicious recipes and infusion! This Tuesday’s recipe is one of my most favorite dishes that is SUPER EASY TO MAKE!
This is slightly adapted from the weight cutting God himself Mike Dolce’s Chicken & Egg Noodle Recipe. Mike Dolce is the author of The Dolce Diet & works with some of the most elite athletes on the planet.
Chicken + Egg Noodles + Hemp Milk
2 Tbsp Grapeseed or Avocado Oil.
3/4 Lb Boneless, skinless Chicken Breast cut into bit sized pieces.
1/3 Cup Onion, finely chopped.
1 Can (14oz) organic chicken broth (Pacific or Imagine Brands recommended).
1/2 Package (12oz) egg noddles
1 package (10oz) organic fresh corn, peas and carrots, chopped (frozen is cool too).
1 Package (10oz) organic cream of chicken or cream of mushroom soup (Pacific or Imagine Brands recommended).
3/4 Cup Hemp or Almond Milk Infused with Indica Concentrate
3/4 Cup Parmesan Cheese, grated (I’ll be honest, I usually use the whole damn bag of cheese lol!)
Heat oil of your choice in a large pan over medium heat, add chicken and stir to heat all sized of the pieces. Add onion; continue to mix.
Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling.
Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat.
Cover; simmer on medium heat 10 minutes, stirring occasionally, until most liquid is absorbed.
Meanwhile, in a medium bowl,
Stir together soup, hemp milk and 1/2 Cup of Parmesan Cheese until smooth.
Stir into pasta mixture.
Simmer until heated through.
Serve sprinkled with remaining cheese.