2 tbsp. butter
1 small onion, chopped
2 cloves garlic, chopped
3 cups egg noodles
1 15 oz. can black beans, rinsed and drained
8 oz. Mexican style Velveeta
1 14 oz. can diced tomatoes with jalapenos, drained
6 oz. grilled chicken breast strips
Saute onion and garlic in butter in a large skillet. Meanwhile, cook egg noodles according to instructions and drain. Once onion and garlic are softened, add Velveeta. Cook on low heat until melted, stir in black beans, tomatoes, and chicken strips. Heat through. Add noodles and toss to coat. Enjoy!
Readers, what are your go-to dinner recipes when you are pressed for time?