Makes 4 Servings; Total Time: 20 Minutes
Adapted from Slim Shoppin' and My Bizzy Kitchen
2 tbsp light butter
2 tbsp flour
2 cups skim milk
8 oz. egg noodles
2 tsp Dijon mustard
¼ cup parmesan cheese (4 tbsp)
16 oz. raw chicken, diced and sprinkled with salt and pepper
Cook noodles according to package directions and drain. Reserve 1/4 cup cooking liquid. While noodles cook, in a large skillet, cook chicken over medium heat. Brown on all sides but don’t cook all the way through. Remove chicken from skillet and set it aside. In the same large skillet add butter. Once melted, add flour and, using a whisk, break it up. Add skim milk, salt, Dijon mustard and 1/4 cup parmesan cheese. Whisk until sauce starts to thicken. Add partially cooked chicken into the sauce and continue to cook until no longer pink in the middle. Add noodles and stir to coat all the noodles. If it’s too thick, add reserved pasta liquid to thin it out.
Nutritional Information: 455 calories, 52 carbs, 8 fat grams and 40 protein grams.
Review: Crazy creamy - almost like an alfredo sauce but better. I love the difference that little bit of dijon mustard makes. I used very little pasta water (maybe 1 tbsp) - everything cooked up well and blended together great. Definitely used the whisk - I tried at first to use just a fork but it didn't work nearly as well. I used the wide egg noodles and really liked the texture over regular pasta. Great comfort food, great classic chicken dish - and super easy to put together. Austin said it was almost like an 'alfredo gravy' - yum.
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