Wednesday, March 7, 2012

Creamy Dill Chicken And Noodles


British merchant Peter Durand made an impact on food preservation with his 1810 patenting of the tin can. In 1813, John Hall and Bryan Dorkin opened the first commercial canning factory in England. In 1846, Henry Evans invents a machine that can manufacture tin cans at a rate of sixty per hour. An significant increase over the previous rate of only six per hour. 

 
The first tin cans were so thick they had to be hammered open. As cans became thinner, it became possible to invent dedicated can openers. In 1858, Ezra Warner of Waterbury, Connecticut patented the first can opener. The U.S. military used it during the Civil War. In 1866, J. Osterhoudt patented the tin can with a key opener that you can find on sardine cans.

The inventor of the familiar household can opener was William Lyman. William Lyman patented a very easy to use can opener in 1870. The kind with the wheel that rolls and cuts around the rim of a can. The Star Can Company of San Francisco improved William Lyman's can opener in 1925 by adding a serrated edge to the wheel. An electric version of the same type of can opener was first sold in December of 1931.

Creamy Dill Chicken And Noodles
Copyright 2012 Christine's Pantry. All rights reserved.

Ingredients:
2 boneless skinless chicken breast, cut into strips
1 medium red onion, chopped
1 (10.5 oz) can cream of chicken soup
3/4 cup chicken broth
1 tablespoon spicy mustard
1 /2 teaspoon dill
1 cup uncooked egg noodles
1 cup chopped broccoli
1 tablespoon extra virgin olive oil
salt and pepper, to taste
garlic powder, to taste

Directions:
In large skillet, heat oil over medium heat. Add chicken, onions, salt, pepper and garlic powder. Stirring constantly, until onion is tender and chicken just begins to brown.

Stir in cream of chicken soup, chicken broth, mustard, dill and noodles, Bring to boil. Reduce heat, covered, cook about 5 to 6 minutes, stirring occasionally, until chicken cooked through.

Add broccoli, cooked uncovered, about 3 to 4 minutes, stirring frequently, until broccoli tender. Enjoy!

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15 comments:

  1. This sounds like the perfect mid week meal. It looks creamy and perfect to indulge into.

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  2. I love the use of cream of chicken soup. I've used it many times when I need to make a quick dinner. This is definitely something I would make.

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  3. Love any recipe with a can of cream of chicken soup.

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  4. That pasta looks really yummy ! It's creamy and full of flavor ! ;D

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  5. This would be perfect to make in a big batch, put in small containers and freeze. Of course, we'd have to have our fill before we froze some.

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  6. That is a great recipe! I really enjoy the dill in that. I am a big deal fan :-)

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  7. This looks so comforting. It's 35 degrees here in New Mexico, so I want to go home and make this!

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  8. This dish sounds really good. I have some dill leftover that I need to use and this dish sounds perfect for that. :)

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  9. I grew up addicted to Road to Avonlea and I remember there was a canning factory. Maybe that's totally random, but that's what was coming to my mind as I read this! I'm happy we don't have to use construction tools to open cans anymore! :)

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  10. this looks like a perfect indulgent meal, and as always, love reading the facts! thanks for sharing :)

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  11. I do my chicken in a similar way although I just serve it just with penne pasta and way more dill. I use to go mad about chicken and pasta for lunches at work since it was an easy and quick snack that tasted great even without heating it up. Have to say your chicken looks perfect. Enjoyed the read, wishing you all the best!

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  12. This looks like a perfect "comfort food" dinner.

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  13. I bet this would work with salmon and shrimp as well. Summer and fresh dill would make it all work together outdoors too.

    Lovely recipe!

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