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August 2, 2011
Creamy Chicken & Noodles
Homestyle Pasta
Prep time:
15 minutescooking time:
40 minutes“Our family would gather around the table on Sunday nights to enjoy this classic pasta dish.”
Ingredients
Serves 4
- 8 ounces wide egg noodles
- 2 medium onions (about 1 1/2 cups chopped)
- 3 medium celery stalks (about 3/4 cup chopped)
- 4 cups water
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/8 teaspoon white pepper
- 1 (10-ounce) can cream of chicken soup
- 1/2 cup buttermilk
Directions
1
Cook noodles according to package directions, omitting salt. Drain; set aside. Cover to keep warm.
2
Chop onions and celery stalks; set aside. Meanwhile, bring water to a boil in large saucepan or Dutch oven over medium to medium-high heat.
3
Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper to saucepan. Return to a boil.
4
Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken breasts from saucepan. Cut breasts into 1/2-inch pieces; cover and set aside.
5
Increase heat to high. Return liquid in saucepan to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup.
6
Remove from heat; discard bay leaf. Whisk in soup and buttermilk until thoroughly blended. Add chicken pieces and noodles; toss to blend. Sprinkle with parsley, if desired. Serve with garlic bread and a tossed salad, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew that dried pasta would last almost indefinitely if she kept it stored in an airtight glass or plastic container in a cool, dark place. When shopping for pasta, she knew that crumbly, dusty or broken pieces in the package indicated that the pasta had been around for a while and was stale.
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