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Crispy Ranch Chicken
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Family-Style Creamy Chicken and Noodles
Yield: Makes 4 servings
Cozy up to a classic family favorite. Served piping hot, this hearty dish will warm the insides of all your family and friends. You will never guess that only 16% of its calories are from fat.
Ingredients:
8
ounces uncooked yolk-free wide egg noodles
4
cups water
1
pound boneless skinless chicken breasts
1-1/2
cups chopped onions
3/4
cup chopped celery
1/2
teaspoon salt
1/2
teaspoon dried thyme
1
bay leaf
1/8
teaspoon white pepper
1
can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2
cup buttermilk
Preparation:
1.
Cook pasta according to package directions. Drain; set aside.
2.
Meanwhile, bring water to a boil in 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.
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 until well blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 741 mg |
| Protein | 34 g |
| Fiber | 2 g |
| Carbohydrate | 52 g |
| Cholesterol | 70 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 16 % |
| Calories | 411 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 3 |
| Meat | 3 |
This recipe appears in:
Chicken
