Creamy Noodles with Chicken and Broccoli
A quick dinner for two doesn't have to mean takeout with this saucy little number waiting to be dished up. More than two in your family? Not to worry, just double the recipe.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 456 |
| pro | 41 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 41 g |
| fibre | 5 g |
| chol | 113 mg |
| sodium | 972 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 29% |
| vit A | 16% |
| vit C | 110% |
| folate | 26% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 boneless skinless chicken breasts, cubed
1/4 tsp (1 mL) dried thyme
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) chicken stock
2 cups (500 mL) broad egg noodles
2 cups (500 mL) chopped broccoli
1/2 cup (125 mL) light sour cream
Preparation:
In skillet, heat oil over medium-high heat; cook chicken and thyme, stirring often, for about 5 minutes or until golden and no longer pink inside. Transfer to plate. Sprinkle flour, salt and pepper into skillet; cook, stirring, for 30 seconds. Whisk in chicken stock; bring to boil. Boil for 2 minutes or until slightly thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for 3 minutes. Add broccoli; cook for 3 minutes or until pasta is tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) pasta water. Add sauce, chicken and sour cream; toss to coat, adding some of the reserved pasta water if desired to moisten.
Tags:
Main Course; Vegetables; Pasta/Noodles; Poultry-Chicken; Cheese/Other Dairy; Skillet; Boil/Simmer; For One or Two;
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