Friday, January 4, 2013
Creamy Chicken and Noodles for Two
4 oz. uncooked wide egg noodles
2 c. water
1/2 lb. boneless skinless chicken breasts
3/4 c. chopped onions
2/3 c. chopped celery
1/4 t. salt
1/4 t. dried thyme leaves
1 bay leaf
1/8 t. white pepper
1/2 can cream of chicken soup ( about 5 oz.)
1/2 c. nonfat buttermilk
Cook pasta according to directions, omitting salt. Drain, set aside.
Meanwhile, bring 2 cups of water to a boil in Dutch oven over high heat. Add chicken breasts, onion, celery, salt, thyme, bay leaf, and pepper. Return to a boil. Reduce heat to low simmer, uncovered, for 35 minutes. Remove chicken. Cut into 1/2-inch pieces; set aside.
Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk. Stir in chicken and pasta. Sprinkle with parsley, if desired.
Makes two servings
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