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Ingredients
- 8 ounce uncooked yolk-free wide egg noodles
- 4 c. water
- 1 lb boneless skinless chicken breasts
- 1 1/2 c. minced onions
- 3/4 c. minced celery
- 1/2 tsp salt
- 1/2 tsp dry thyme leaves
- 1 x bay leaf
- 1/8 tsp freshly-grnd white pepper
- 1 can reduced-sodium cream of chicken soup (10 ounce)
- 1/2 c. nonfat buttermilk
Directions
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, bring water to a boil in Dutch oven over high heat. Add in chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 min. Remove chicken. Cut into 1/2-inch pcs; set aside.
- Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking till liquid and vegetables have reduced to 1 c.. Remove from heat; throw away bay leaf.
- Whisk in soup and buttermilk till well-blended. Add in chicken pcs and pasta; toss to blend. Sprinkle with parsley, if you like.
- This recipe yields 4 servings.
- Comments: Cozy up to a classic family favorite. Served piping warm, this hearty dish will hot the insides of all your family and friends. You will never guess which only 16% of its calories are from fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 52 | 27% |
| Total Fat 5.76g | 7% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 50mg | 17% |
| Sodium 896mg | 37% |
| Potassium 401mg | 11% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.48g | 3% |
| Protein 20.65g | 33% |
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