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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 C diced peeled potatoes
- 3/4 C diced peeled carrots
- 1/2 C butter cubed Brummel & Brown
- 1/3 C chopped onion
- 1/2 C all-purpose flour
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1 1/2 C chicken broth
- 3/4 C milk 1% fat
- 2 C cubed cooked chicken boneless skinless breast
- 1/2 C frozen corn
- 3 oz egg noodles approximately 1/3 package, cooked per package directions
- 1/2 Tbsp butter Brummel & Brown
Ingredients
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Instructions
- Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 8 minutes or until crisp-tender; drain. Stir in chicken, corn, and peas. Cover and set aside.
- While gravy is cooking, prepare egg noodles per package directions, drain. Add a little butter, about 1/2 Tbsp, to coat noodles to prevent drying out or sticking together. Cover and set aside.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn peas, carrots, and potato mixture; remove from heat.
- Stir in cooked noodles until you have enough for an even mix between noodles and chicken gravy mix; you may not need all the noodles you've cooked.
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Nutrition Facts
Creamy Chicken & Veggie Pasta
Amount Per Serving
Calories 351
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg
16%
Sodium 753mg
31%
Potassium 503mg
14%
Total Carbohydrates 42g
14%
Dietary Fiber 4g
16%
Sugars 5g
Protein 25g
50%
Vitamin A
117%
Vitamin C
19%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.