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0
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| yield : 4 Servings |
ingridients :
| 1 |
ts |
Vegetable oil | | 1 |
|
Onion, chopped | | 2 |
|
Garlic cloves, minced | | 3/4 |
ts |
Salt | | 3/4 |
ts |
Pepper | | 3/4 |
ts |
Dried thyme | | 1 |
lb |
Small fresh mushrooms, halve | | 1 |
lb |
Chicken breasts, boneless, skinless | | 1/2 |
c |
Chicken stock | | 2 |
tb |
Cornstarch | | 12 |
oz |
Canned 2% evaporated milk | | 6 |
oz |
Canned 2% evaporated milk | | 5 |
c |
Broad egg noodles | | 1 |
c |
Frozen peas | | 1 |
tb |
Dijon mustard |
|
directions :
[Evaporated milk amounts converted from metric 385mL and 160mL cans)
In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot. Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish. cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.
Serve with Brussels sprouts and a shredded carrot salad.
4 servings for $14.62CDN [Nov 95]
Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows[at]msn.com Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows[at]msn.com>
Date: Sat, 14 Dec 96 21:52:40 UT |
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