This delicious low-fat noodle dish goes from recipe to table in just half an hour.
Ingredients
- 250g noodles
- 185ml (3/4 cup) Massel chicken style liquid stock
- 200g button mushrooms, thinly sliced
- 185ml (3/4 cup) extra light thickened cream
- 1 tablespoon coarsely chopped fresh continental parsley
- Freshly ground black pepper
Method
- Step 1Cook the noodles in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
- Step 2Meanwhile, place the chicken stock and mushroom in a large non-stick frying pan and bring to the boil over medium-high heat. Cook, stirring occasionally, for 6-7 minutes or until mushroom is tender. Add the cream and cook, stirring occasionally, for 10-12 minutes or until reduced by one-third.
- Step 3Add the noodles and parsley to the sauce and cook for 1-2 minutes or until well combined and heated through. Taste and season with pepper.
- Step 4Divide noodles among serving bowls. Top with the paprika chicken (see notes) and serve immediately.
- High carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1345 kj
Energy
10g
Fat Total
6g
Saturated Fat
3g
Fibre
10g
Protein
23mg
Cholesterol
209.17mg
Sodium
2g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
We served these noodles with paprika chicken.
- Author: Jane Charlton
- Image credit: Luke Burgess
- Publication: Australian Good Taste
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