Saturday, June 2, 2012

Skillet Broccoli, Cheese, Noodles and Chicken (Like Momma Used to Make Without the Guilt)

  • 8 ounce whole-wheat egg noodles
  • 1 can (14-ounce) reduced-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
  • 1 package (14- to 16-ounce) frozen broccoli florets, thawed
  • 1 1/2 cup skim milk
  • 1/2 cup plain Greek yogurt
  • 3 tablespoon whole wheat flour
  • 1 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cup 2% shredded Colby-Jack or Cheddar cheese

  1. Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
  2. Whisk milk, yogurt, flour, dry mustard, garlic powder,  and pepper in a medium bowl.  Pour over the broccoli.
  3. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
  4. Meanwhile, position rack in upper third of oven; preheat broiler.
  5. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

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