Creamy Chicken and Noodles
Points: 5
Servings: 4
Preparation Time:
Cooking Time:
Level of Difficulty:
Ingredients:
2 cups water
4 boneless, skinnless chicken breast halves
2 cups skim milk. or as needed
2 tablespoons cornstarch
2 cups cooked fresh vegetables(cut-up asparagus, corn, green peas, etc.)
1 cup fat-free parmasean
6 oz. cholesterol-free noodles
salt and pepper to taste
Instructions:
Bring the water to a boil in large sauce pan over high heat. Add the chicken breasts, return to boil, and lower the heat. Cover and simmer to desired doneness, about 30 minutes. Remove from pan with slotted spoon. Defat the stock; set chicken aside. Return the stock to the pan and bring to a boil. Add the noodles and boil until tender but still firm, about 15 minutes. Drain. You may reserve the stock for another purpose. Return noodles to the pan,cover with 1 cup skim milk, and turn heat on to meadium. While noodles are heating, mix 2 Tablespoons of cornstarch with 1 cup cold skim milk. Add the chicken and veggies. Remove from the heat when the dish reaches the desired thickness. Mix in parmasean cheese and serve.
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