Wednesday, October 6, 2010

Comfort Food

Creamy Chicken and Noodles


4 chicken breasts, boneless, skinless

1 package wide egg noodles

2 Tablespoons cornstarch

1 cup cold milk

Chopped vegetables (optional), i.e steamed asparagus, peas, carrots, broccoli, etc

½ tsp. Salt

½ tsp. Pepper

½ tsp. Thyme


Boil chicken, thyme, salt and pepper until tender; remove chicken from stock, defat if necessary. Shred chicken and reserve until noodles are cooked. Cook noodles in chicken broth; drain. Return noodles to pan, cover with skim milk, and turn heat on medium. While heating, mix 2 tablespoons cornstarch in 1 cup cold milk. When milk is hot, add cornstarch mixture while stirring, add chicken and vegetables if desired. Season with salt and pepper. Serve over mashed potatoes.

No comments: