Chicken Almondine
Yield
1 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
chicken breasts
1/2 inch pieces |
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | cups | milk, skim | |
| 1 | teaspoon | chicken bouillon, powdered |
|
| 2 | tablespoons | all-purpose flour |
|
| ⅛ | teaspoon | salt |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 3 | cups |
noodles
cooked, hot |
|
| 2 | tablespoons |
almonds
sliced, toasted |
|
| 1 | teaspoon |
almonds
sliced, toasted |
|
Trans-fat Free, High Fiber
Directions
Coat a 10-inch nonstick skillet with cooking spray and place over medium heat.
Add chicken, garlic and black pepper, and sauté until cooked, about 3 to 4 minutes.
Remove chicken from skillet.
Add milk and chicken granules to pan drippings.
Stir well, scraping sides and bottomwith a flat spatula.
Whisk in flour and blend well.
Add chicken, salt and parsley.
Cook until slightly thickened, stirring with a flat spatula, about 3 to 4 minutes.
Toss hot cooked noodles and top with almonds.
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