Chicken and NoodlesPosted in Chicken, Low Calorie, Main Course, Pasta, Poultry, Vegetables on March 3rd, 2010 by Eileen Devlin
(Oh I have so many things to post. . .) I know everyone has their own version of this dish as it is comfort food at its finest. I loved the fact that with this recipe you made the noodles yourself, which was surprisingly, not difficult! Feel free to vary the recipe and let me know how it goes.
1/2 c all purpose flour, plus more as needed
1/2 large beaten egg
2 tbsp fat free milk
3 c fat free low sodium chicken broth
1 c diced cooked chicken (about 6-8 oz)
1.5 c no salt added frozen mixed veggies (or choose your own fresh)
1/4 tsp dried thyme, crumbled
1/4 tsp salt
1/4 tsp pepper
1/3 c water
3 tbsp flour
1. For the noodles, mix first 3 ingredients until you form a ball. Lightly flour a cutting board and kneed the dough for about 1-2 mins. Cover with a dry dish towel and let rest for 15 mins.
2. Roll the dough out to a 9 x6 in rectangle. Using a pizza cutter or knife, cut the dough into strips about 3 in long and 1/2 wide. Cover with dish towel and set aside.
3. In a medium saucepan, stir together the broth, chicken, veggies, and seasonings (not water and flour). Cover and bring to boil over high heat. Reduce heat to medium-high. Add the noodles; cook for 4-5 mins, stirring occasionally.
4. In a small bowl, whisk the water and flour together and stir into the mixture. Cook for a few more minutes until it has thickened a bit. Serves 3 (1.5 c servings)
Total Fat: 2. 5 g
Cholesterol: 40 mg
Sodium: 328 mg
Carbohydrate: 29 mg
Fiber: 3 g
Protein: 22 g