| 1 tsp Vegetable oil | | 1 x Onion, chopped | | 2 x Garlic cloves, minced | | 34 tsp Salt | | 3/4 tsp Pepper | | 3/4 tsp Dried thyme | | 1 lb Small fresh mushrooms, halve | | 1 lb Chicken breasts, boneless, skinless | | 1/2 cup Chicken stock | | 2 tbl Cornstarch | | 12 oz Canned 2% evaporated milk | | 6 oz Canned 2% evaporated milk | | 5 cup Broad egg noodles | | 1 cup Frozen peas | | 1 tbl 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. | | Kitchen |
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