Creamy Chicken and Noodles*
Source of Recipe
Diabetic Cooking March/April 2004
List of Ingredients
Creamy Chicken and Noodles
Makes 2 servings
4 ozs uncooked yolk-free wide egg noodles
2 cups water
1/2 lb boneless skinless chicken breasts
3/4 cup chopped onions
1/3 cup chopped celery
1/4 tsp salt
1/2 tsp dried thyme leaves
1 bay leaf
1/8 tsp white pepper
1/2 can reduced-sodium cream of chicken soup (about 5 ozs)
1/4 cup nonfat buttermilk
Parsley (optional)
Cook pasta according to package directions omitting salt. Drain; set aside.
Meanwhile, bring water to a boil in a Dutch oven 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.
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.
Sprinkle with parsley, if desired.
Exchanges: 3 starch; 3 lean meat; 1 veg
Calories 411;Fat 7g;Carbs 52g;Protein 34g;Chol 70mg;Sodium 741mg;Recipe
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