Saturday, February 15, 2014

Recipe: Creamy chicken and mushrooms over egg noodles

I'm happy to report that our Valentine's dinner turned out great and it was delish!  So here is the recipe!


4 ounces uncooked whole grain egg noodles
1 pound boneless skinless chicken breast
olive oil
8 ounces sliced fresh mushrooms
2 cloves minced garlic
1 can low fat condensed cream of chicken soup
1/2 cup milk

Cooking Instructions 

1) Cook egg noodles in salted water for 10 minutes.

2) While that's going, cut chicken into bite sized chunks and season with salt and pepper.

3) Put some olive oil in a large skillet and cook the chicken.

4) After the chicken is cooked, take it out and put it aside, keeping it warm.  Throw your garlic and mushrooms in the skillet and cook until tender.

 5) Add the milk and soup and mix well.  Cook until hot.

6) Put the warm chicken back in and add fresh or dried parsley.

7) When time is up, drain the egg noodles and pour the chicken mixture over the top.

Wasn't that easy?  We ate ours with a side of steamed broccoli.  

 This is what I get for the recipe - not including the broccoli.

Whole grain egg noodles:  360
1 pound (yields 12 ounces) chicken  500
Campbell's healthy cream of chicken soup  150
1/2 cup skim milk  45
Mushrooms   50
garlic  10
olive oil (1 tablespoon) 119

1234 Calories.

No comments:

Post a Comment