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Herbed Chicken And Vegetables Recipe
|Cooking oil||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried thyme||1 Teaspoon, crushed|
|Loosely packed frozen mixed broccoli, carrots, and onions||16 Ounce (1 Package)|
|Medium noodles||4 Ounce|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 1585 Calories from Fat 339
% Daily Value*
Total Fat 38 g58.9%
Saturated Fat 8.1 g40.5%
Trans Fat 0.4 g
Cholesterol 409 mg
Sodium 1795 mg74.8%
Total Carbohydrates 165 g54.9%
Dietary Fiber 24 g95.9%
Sugars 3.4 g
Protein 126 g252.9%
Vitamin A 471.1% Vitamin C 104.1%
Calcium 32.1% Iron 97.2%
*Based on a 2000 Calorie diet
Remove from the heat.
Season chicken with salt and pepper.
Add 1/2 cup water, wine, garlic, bouillon granules, and thyme.
Bring to boiling; reduce the heat.
Cover and simmer for 30 minutes.
Add vegetables; simmer for 5 to 10 minute more or till chicken is tender.
Meanwhile, cook noodles according to package directions.
Place noodles on a serving platter.
Arrange chicken on top.
Cover with foil to keep warm.
Skim fat from pan juices.
Stir together 2 tablespoons cold water and cornstarch; add to skillet.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Spoon vegetable mixture over chicken and noodles.