Follow these steps for perfect results
butter
melted
egg noodles
uncooked
chicken broth
garlic powder
tomatoes
cubed
zucchini
thinly sliced and quartered
mushrooms
sliced
mozzarella cheese
shredded
Melt butter in a large skillet over medium heat.
Add uncooked egg noodles and lightly brown, stirring frequently to ensure even browning.
Pour chicken broth into the skillet and add garlic powder.
Bring the mixture to a boil.
Add diced tomatoes, sliced zucchini, and sliced mushrooms to the boiling broth.
Reduce heat to low, cover the skillet, and simmer for 10 minutes, or until the noodles and vegetables are tender.
Remove from heat and toss with shredded mozzarella cheese until melted.
Serve immediately.
Expert advice for the best results
Use fresh herbs like basil or parsley for added flavor.
Add a pinch of red pepper flakes for a touch of spice.
Brown the noodles for deeper, nuttier flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh herbs.
Serve as a side dish or light lunch.
Pair with a green salad.
Light and crisp white wine
Refreshing and complements the vegetables
Discover the story behind this recipe
Comfort food
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