Low-Point Chicken Pot Pie Noodle Skillet
Ingredients:
8 oz uncooked whole wheat egg noodles
1 lb boneless, skinless chicken breast, diced into bite-sized pieces
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup frozen peas
2 cups low-sodium chicken broth
1 cup unsweetened almond milk (or any other plant-based milk)
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions:
Cook the whole wheat egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are tender, about 5 minutes.
Sprinkle the flour over the cooked vegetables and stir to coat evenly. Cook for an additional 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth and almond milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the cooked chicken back to the skillet along with the frozen peas, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Simmer the mixture for 5-7 minutes, or until it thickens slightly.
Add the cooked whole wheat egg noodles to the skillet and gently toss to combine, ensuring that the noodles are well coated with the sauce.
Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
Serve hot and enjoy your low-point Chicken Pot Pie Noodle Skillet!
Nutrition Information (per serving, based on 6 servings):
Calories: 320
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 380mg
Total Carbohydrates: 37g
Dietary Fiber: 5g
Sugars: 5g
Protein: 28g
This healthier version of Chicken Pot Pie Noodle Skillet is still packed with flavor and comforting goodness, but with lower points to keep you on track with your goals. Enjoy!
Cook the whole wheat egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are tender, about 5 minutes.
Sprinkle the flour over the cooked vegetables and stir to coat evenly. Cook for an additional 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth and almond milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the cooked chicken back to the skillet along with the frozen peas, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Simmer the mixture for 5-7 minutes, or until it thickens slightly.
Add the cooked whole wheat egg noodles to the skillet and gently toss to combine, ensuring that the noodles are well coated with the sauce.
Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
Serve hot and enjoy your low-point Chicken Pot Pie Noodle Skillet!
Nutrition Information (per serving, based on 6 servings):
Calories: 320
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 380mg
Total Carbohydrates: 37g
Dietary Fiber: 5g
Sugars: 5g
Protein: 28g
This healthier version of Chicken Pot Pie Noodle Skillet is still packed with flavor and comforting goodness, but with lower points to keep you on track with your goals. Enjoy!