Chicken Noodle Supper
Our dietitians' favouriteThis recipe is taken from the 1997 Milk Calendar. Easy, easy, easy. Everything's in the cupboard, and even if you think you can't cook, this will prove you can. -James Barber
- Prep: 15 min
- Cooking: 30 min
Ingredients
- 1 lb (450 g) skinless, boneless chicken breasts or legs
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 1 large onion finely chopped
- 1 cup (250 mL) sliced mushrooms
- 1 clove garlic minced
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 tbsp (45 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 1 tbsp (15 mL) Dijon mustard
- 3 cups (750 mL) egg noodles uncooked
- 1 pkg (10 oz/300g) frozen mixed vegetables
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Preparation
Cut chicken in to 1 in (2 1/2 cm) cubes.
In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.
Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes.
Stir before serving.
Tips
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Nutritional information
Per serving| Energy: | 311 Calories |
| Protein: | 29 g |
| Carbohydrate: | 32 g |
| Fat: | 8 g |
| Fibre: | 3.3 g |
| Sodium: | 321 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 184 mg |
| Folate: | 37 % |
| Niacin: | 54 % |
| Vitamin B12: | 46 % |
| Vitamin B6: | 35 % |
