Creaminess meets veggies & hearty chicken by Recipe Challenge Runner-Up, Hailey Ott.
- Serving Size: 1/5 of recipe
- Recipe Makes: 5 servings
- 32 ounces low sodium chicken broth
- 6 drumsticks*
- 1 cup uncooked pasta**
- 1 tablespoon cooking oil (vegetable, olive or canola oil)
- 3 cloves garlic
- 1, 8 ounce container of sliced, fresh mushrooms***
- ¼ cup evaporated milk
- salt and pepper to taste
- Place chicken legs in a large saucepan. Add 2 cups of broth and enough water to cover.
- Set burner to high. Bring water to a boil, and cook chicken until tender, about 25 minutes (until internal temperature is 165 degrees Fahrenheit). Do not undercook chicken. Carefully wash your hands and any surfaces that have come in contact with raw meat.
- Remove chicken when completely cooked.
- Add pasta to the water and broth that just cooked the chicken. Follow package directions to cook pasta until tender and drain.
- While pasta is cooking, remove the skin, and use a fork to shred the chicken.
- In a large sauce pan, add 1 tablespoon of cooking oil. Place on medium heat for one minute.
- Add garlic and mushrooms into that pan, stirring constantly until mushrooms are tender, about 4 minutes on medium temperature.
- Add pasta and shredded chicken to mushroom mixture.
- Add two cups chicken stock, evaporated milk, salt and pepper.
- Cover and simmer on medium or medium-low heat for 10 minutes.****
*Other proteins can be substituted or added to recipe including meats, tofu, or beans.
**Any pasta can be used along with any other grains preferred.
*** Use canned mushrooms instead of fresh. Rinse them, and pat them dry before putting them within the recipe.
***Serve with another steamed vegetable for a more complete meal.
1/5 of recipe provides:
- 292 Calories, 10 g. Fat, 3 g. Saturated Fat, 623 mg. Sodium, 23 g. Carbohydrates, 2 g. Fiber and 27 g. Protein
This recipe contains milk and wheat:
- If you are allergic to evaporated milk; try soy, almond, rice milk or other dairy-free alternatives.
- If you are allergic to wheat-based pasta, add rice or beans in its place. Low sodium, vegetarian beans taste delicious in this recipe.
For kids 2- 4 years old, serve food in the following ways:
- Cut all pieces of the noodle dish into bite-sized, half inch pieces.
- If you choose to add beans to the dish, mash them before adding them. Or, take the beans out of the portion you give to your kids. They are a choking hazzard.