Creamy Chicken and Noodles
Dietary exchanges are 3 starch, 3 lean meat, and 1 vegetable.
2 servings
50 minutes 5 mins prep
4 ounces uncooked yolk-free wide egg noodles
2 cups water
1/2 lb boneless skinless chicken breasts
3/4 cup chopped onions
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
Cook pasta according to package directions, omitting salt. Drain; set aside.
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.
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.
Hugs,
AngelBear7042
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