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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 371.5
  • Total Fat: 8.5 g
  • Cholesterol: 93.9 mg
  • Sodium: 306.8 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.8 g

View full nutritional breakdown of Creamy Chicken and Noodles calories by ingredient
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Creamy Chicken and Noodles

Submitted by: MOONTOES1

Introduction

Recipe courtesy Rachael Ray Recipe courtesy Rachael Ray
Number of Servings: 8

Ingredients

    3 tablespoons butter
    2 tablespoons EVOO
    12 ounces white mushrooms, sliced
    2 tablespoons fresh thyme, finely chopped
    2 leeks, thinly sliced
    1 small carrot, finely chopped
    1 small rib celery, finely chopped
    Salt and freshly ground black pepper
    3 tablespoons all-purpose flour
    1/2 cup dry white wine
    1 1/2 to 2 cups homemade or store-bought chicken stock
    1/2 cup half and half
    A few grates nutmeg
    2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
    1 pound extra-wide egg noodles- cooked
    2 tablespoons Dijon mustard

Directions

Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.

Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

Cook's Note: Cool and store the sauce for an easy make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the noodles right before serving.

Serving Size: 8 servings





TAGS:  Poultry |

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