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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate,
excellent source calcium and iron
| Ingredients:
1 Teaspoon(s) Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 Teaspoon(s) Salt
3/4 Teaspoon(s) Pepper
3/4 Teaspoon(s) Dried thyme
1 Pound(s) Small fresh mushrooms, halve
1 Pound(s) Chicken breasts
1/2 Cup(s) Chicken stock
2 Tablespoon(s) Cornstarch
12 Ounce(s) Canned 2% evaporated milk
5 Cup(s) Broad egg noodles
1 Cup(s) Frozen peas
1 Tablespoon(s) Dijon mustard |
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