CHICKEN POT PASTA

Noel7 · ‎03-09-2010

Another good recipe from Emily Bites.

We made this last night and really liked it a lot, so I thought I'd share. It's like old fashioned comfort food and the inside of a chicken pot pie with egg noodles.

Weight Watchers SmartPoints:
8 per (1 ¼ cup) serving (SPs calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 ¼ cup) serving:
314 calories, 35 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 27 g protein, 3 g fiber

Chicken Pot Pasta

Yield: 8 (1 1/4 cups) servings

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
1 cup frozen corn kernels
2 cups frozen peas and carrots

EMILY SAYS: *I’ve recently become a big fan of Better than Bouillon because the flavor is awesome and it’s easy and inexpensive to use with water, but you can definitely substitute 2 ½ cups of chicken broth for the water and BTB base.

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.

*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken. Edit: I bought a rotisserie chicken and used the meat from that, saves time.