Creamed Chicken with Noodles |
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Prep Time: 13 Minutes Cook Time: 17 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Creamy white sauce, fresh vegetables, and precooked chicken breast combine to create a warm, hearty meal in just 30 minutes. Ingredients:
1 cup uncooked wide egg noodles |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon dried rubbed sage |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 1/4 cups fat-free, less-sodium chicken broth |
1 1/4 cups 1% low-fat milk |
1 tablespoon butter |
1 (8-ounce) package pre-sliced mushrooms |
1/2 cup chopped onion |
1/2 cup thinly sliced celery |
2 cups chopped cooked chicken breast |
1 cup frozen green peas, thawed |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Prepare pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine flour and next 4 ingredients in a large bowl. Slowly whisk in broth and milk.
3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and celery; cook, stirring constantly, 6 minutes or until almost all liquid is absorbed and onion is tender. Stir in broth mixture; bring to a boil, reduce heat, and cook, stirring constantly, 4 minutes or until thick and bubbly. Add chicken and peas; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in parsley. Serve over hot cooked pasta.
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