Creamy Chicken and Noodles for 2 |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From a Diabetic cookbook. Dietary exchanges are 3 starch, 3 lean meat, and 1 vegetable. Ingredients:
4 ounces uncooked yolk-free wide egg noodles |
2 cups water |
1/2 lb boneless skinless chicken breast |
3/4 cup chopped onion |
2/3 cup chopped celery |
1/4 teaspoon salt |
1/4 teaspoon dried thyme leaves |
1 bay leaf |
1/8 teaspoon white pepper |
5 ounces reduced-sodium cream of chicken soup (1/2 can) |
1/4 cup fat-free buttermilk |
Directions:
1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, bring water to a boil in Dutch over over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2 inch pieces; set aside.
3. Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk. Stir in chicken and pasta.
4. Sprinkle with parsley, if desired.
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