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Ingredientes
- 1 tsp Vegetable oil
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 3/4 tsp Salt
- 3/4 tsp Pepper
- 3/4 tsp Dry thyme
- 1 lb Small fresh mushrooms, halve
- 1 lb Chicken breasts, boneless, skinless
- 1/2 c. Chicken stock
- 2 Tbsp. Cornstarch
- 12 ounce Canned 2% evaporated lowfat milk
- 6 ounce Canned 2% evaporated lowfat milk
- 5 c. Broad egg noodles
- 1 c. Frzn peas
- 1 Tbsp. Dijon mustard
Direcciones
- [Evaporated lowfat milk amounts converted from metric 385mL and 160mL cans)
- In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 min or possibly till onions are softened. Add in mushrooms; cook over high heat, stirring, for about 5 min or possibly till browned.
- Meanwhile, cut chicken into bite-size pcs; stir into skillet. Cook, stirring, for about 4 min or possibly till no longer pink inside. Scrape chicken mix into bowl; set aside.
- In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated lowfat milk. Cook over medium heat, stirring, for about 5 min or possibly till thickened.
- Meanwhile, in large pot of boiling salted water, cook noodles for about 5 min or possibly till almost tender. Drain well; return to pot.
- Add in reserved chicken mix, lowfat 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 min or possibly till heated through.
- Serve with Brussels sprouts and a shredded carrot salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 73 | 25% |
| Total Fat 8.25g | 10% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.11g | |
| Cholesterol 65mg | 22% |
| Sodium 424mg | 18% |
| Potassium 529mg | 15% |
| Total Carbs 32.74g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.66g | 2% |
| Protein 21.12g | 34% |
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