Family-Style Creamy Chicken and Noodles |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked yolk-free wide egg noodles |
4 cups water |
1 lb boneless skinless chicken breast |
1 1/2 cups chopped onions |
3/4 cup chopped celery |
1/2 teaspoon salt |
1/2 teaspoon dried thyme leaves |
1 bay leaf |
1/8 teaspoon white pepper |
1 (10 ounce) can reduced-sodium cream of chicken soup |
1/2 cup fat-free buttermilk |
Directions:
1. Cook pasta according to package directions, omitting salt.
2. Drain; set aside.
3. Meanwhile, bring water to a boil in Dutch oven over high heat.
4. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper.
5. Return to a boil.
6. Reduce heat to low; simmer, uncovered, 35 minutes.
7. Remove chicken.
8. Cut into 1/2-inch pieces; set aside.
9. Increase heat to high.
10. Return liquid in Dutch oven to a boil.
11. Continue cooking until liquid and vegetables have reduced to 1 cup.
12. Remove from heat; discard bay leaf.
13. Whisk in soup and buttermilk until well-blended.
14. Add chicken pieces and pasta; toss to blend.
15. Sprinkle with parsley, if desired.
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