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.
|8||ounces uncooked yolk-free wide egg noodles|
|1||pound boneless skinless chicken breasts|
|1‑1/2||cups chopped onions|
|3/4||cup chopped celery|
|1/2||teaspoon dried thyme|
|1/8||teaspoon white pepper|
|1||can (10-3/4 ounces) condensed cream of chicken soup, undiluted|
- Cook pasta according to package directions. Drain; set aside.
- 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.
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||16 %|
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