This dish is first made lighter by using chicken breast instead of the traditional beef.
The noodles are egg-free, egg noodles instead of the traditional egg-based pasta. I use a minimal amount of butter (just enough to taste it, but not enough to clog your arteries), and the sodium is decreased by swapping reduced-sodium broth for regular chicken broth.
Instead of using the traditional butter-flour “roux” to thicken the sauce, a simple mixture of cornstarch and broth does the trick without adding any fat.
(Change egg noodles to egg-free and milk to low-fat).
What you need:
12 ounces broad egg noodles
1 tablespoon butter
1/2 cup chopped onion
8 ounces sliced mushrooms (any variety and/or combination)
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
1/2 cup dry red wine
1 cup reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons freshly chopped chives
Cook egg noodles according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant.
Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season, to taste, with salt and black pepper.
Transfer to a serving platter and top with chives.
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Robin has written eight books, including “Robin to the Rescue” (Taunton, 2008), “The Newlywed Cookbook” (Sourcebooks, 1999), and “The Daily Soup” (Hyperion, 1999).