See below ingredients and instructions of the recipe
1 ts Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 ts Salt
3/4 ts Pepper
3/4 ts Dried thyme
1 lb Small fresh mushrooms, halve
1 lb Chicken breasts, boneless,
1/2 c Chicken stock
2 tb Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 c Broad egg noodles
1 c Frozen peas
1 tb Dijon mustard
[Evaporated milk amounts converted from metric 385mL and 160mL cans)
In large nonstick skillet, heat oil over medium heat; cook onion,
garlic, salt, pepper and thyme, stirring, for about 5 minutes or
until onions are softened. Add mushrooms; cook over high heat,
stirring, for about 5 minutes or until browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook,
stirring, for about 4 minutes or until no longer pink inside. Scrape
chicken mixture into bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet
along with both cans evaporated milk. Cook over medium heat,
stirring, for about 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for
about 5 minutes or until almost tender. Drain well; return to pot.
Add reserved chicken mixture, milk sauce, peas and mustard; stir
gently to coat noodles. Pour into greased 8-inch square baking dish.
cover with greased foil; bake in 375F 190C oven for about 30 minutes
or until heated through.
Serve with Brussels sprouts and a shredded carrot salad.
4 servings for $14.62CDN [Nov 95]
Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g
carbohydrate, excellent source calcium and iron