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Creamed Chicken with Noodles

Prep time 13 mins
Cook time 17 mins
Yield 4 servings (serving size: about 1 cup chicken mixture and 1/2 cup noodles)
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

Nutrition Information

  • calories 324
  • fat 6.1 g
  • satfat 2.3 g
  • protein 28.8 g
  • carbohydrate 39.5 g
  • cholesterol 74 mg
  • iron 2.9 mg
  • sodium 819 mg
  • caloriesfromfat 17 %
  • fiber 3.8 g
  • calcium 132 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection