Creamy Noodles with Chicken and Broccoli

Author: Canadian Living

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.

  • Portion size 2 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 boneless skinless chicken breast cubed
  • 1/4 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cups chicken stock
  • 2 cups broad egg noodles
  • 2 cups chopped broccoli
  • 1/2 cup light sour cream

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 972 mg
  • Protein 41 g
  • Calories 456.0
  • Total fat 14 g
  • Cholesterol 113 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Noodles with Chicken and Broccoli

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