Chicken Pot Pasta
Ingredients:
- 1 ½ lbs uncooked boneless, skinless chicken breasts
- 4 tablespoons light butter (I use Land O’Lakes)
- ½ cup chopped onion
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups skim milk
- 2 ½ cups water*
- 1 tablespoon Better Than Bouillon Roasted Chicken Base*
- ½ teaspoon poultry seasoning (found in the spice section)
- 8 oz uncooked egg noodles (use wheat noodles if following the myWW Purple plan)
- 1 cup frozen corn kernels
- 2 cups frozen peas and carrots
Directions:
- *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside.
- Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
- Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
- Add the chopped chicken, corn, and peas and carrots and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through.
MyWW SmartPoints per (1 ¼ cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
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