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
parsley (opt.)

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

If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs Grabbin' A Bite

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