|1 teaspoon||Vegetable oil|
|2||Garlic cloves, minced|
|¾ teaspoon||Dried thyme|
|1 pounds||Small fresh mushrooms, halve|
|1 pounds||Chicken breasts, boneless, skinless|
|½ cup||Chicken stock|
|12 ounces||Canned 2% evaporated milk|
|6 ounces||Canned 2% evaporated milk|
|5 cups||Broad egg noodles|
|1 cup||Frozen peas|
|1 tablespoon||Dijon mustard|
[Evaporated milk amounts converted from metric 385mL and 160mL cans) In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot.
Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish.
cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.
Serve with Brussels sprouts and a shredded carrot salad.
4 servings for $14.62CDN [Nov 95] Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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