For those of you with young children (or spouses with the pallet of a young child), this is a delightfully simple dish that the whole family should enjoy (and did I mention it's cheap?).
2 chicken breasts
2 C chicken broth
1 Tb dried onions
1 (15 oz) can peas (or 1 C frozen peas)
1 (16 oz) pkg wide egg noodles
1 C half & half
2 Tb cornstarch + 2 Tb water (for thickening sauce)
In a medium saucepan, bring broth to a rapid boil. Add chicken and dried onions, reduce to med heat and cook 15+ minutes until the chicken is cooked all the way through. Remove chicken breasts and set aside on a cutting board for 5 minutes to cool a little. Drain about 1 C of broth mixture, keeping the other 1 C in the saucepan. (Try to keep the onions pieces.)
Cook noodles according to package directions. While noodles are cooking, chop or shred the chicken into small pieces. Drain noodles, add chicken & peas.
Place saucepan with broth back on the stove and stir in half&half. Bring to a simmer. Whisk in the cornstarch/water thickening mixture and continue to whisk until sauce reaches desired thickness. Add to noodles/chicken/peas and stir.
Makes: 4 servings
Serve With: butted bread & salad (or just the salad for you carb-conscious adults)
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