Pleasing everyone at the dinner table can be a challenge, but with the winning combination of chicken and pasta, this dish is sure to be a hit.This is a great way to use up leftover breasts and thighs, or you can buy a rotisserie chicken at the grocery store for a fast weeknight meal. Add pepper to taste.
- Portion size 4 servings
- Credits : Canadian Living Magazine: Moms Insert, Fall 2013
Ingredients
Method
In large skillet, melt butter over medium heat; cook onion, stirring occasionally, until golden, about 7 minutes.Add garlic; cook for 1 minute. Stir in flour; cook, stirring, until light golden, about 1 minute. Whisk in broth, evaporated milk and mustard; cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in chicken, peas and salt; cook until hot, about 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain and return to pot, reserving 1⁄4 cup of the cooking liquid.
Add chicken mixture and toss to coat, gradually thinning with reserved pasta water until desired consistency.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 623 mg
- Sugars 10 g
- Protein 39 g
- Calories 611.0
- Total fat 14 g
- Potassium 513 mg
- Cholesterol 83 mg
- Saturated fat 6 g
- Total carbohydrate 80 g
%RDI
- Iron 35.0
- Folate 94.0
- Calcium 20.0
- Vitamin A 17.0
- Vitamin C 42.0
