One Pot Creamy Chicken and Noodles

Lots of lovely flavors melting together to create a rich, savory meal that the whole family will love. Thank you Yellow Bliss Road

2 large (or 3 small) boneless, skinless chicken breasts
2 Tbsp olive oil
2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
1 Tbsp minced garlic
Salt & Pepper
1 small can cream of chicken soup + 1 can milk
2 cups chicken broth
1 Tbsp dried parsley
1 tsp dried thyme
1 tsp garlic powder
1/2 pound dry fettuccine pasta
1 cup shredded cheddar cheese + 1/2 cup cheese for topping

• Heat olive oil in a 4-5 quart pot.
• Add chopped vegetables and minced garlic. 
• Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with a couple pinches of salt and a pinch of pepper. 
• Continue to saute over medium heat until chicken is no longer pink. 
• It does not have to be cooked through since it will continue to cook in the sauce.
• Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. 
• Stir.
• Bring to a boil and turn heat down to low. 
• Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. 
• Sprinkle with remaining cheese. 
• Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.