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10 Ounces Chicken breast, 1/2" pieces
1 Garlic clove; minced
1/4 Teaspoon Freshly ground pepper
1-1/2 Cups Skim milk
1 Teaspoon Chicken boullion granules
2 Tablespoons Flour
1/8 Teaspoon -salt
1 Tablespoon Fresh parsley; finely chop
3 Cups Noodles; cooked; hot; no margarine or salt added
2 Tablespoons Plus 1 t sliced almonds; toasted under broiler
Coat a 10-inch nonstick skillet with cooking spray and place over medium heat.
Add chicken, garlic and black pepper, and saute until cooked, about 3-4 minutes.
Remove chicken from skillet. Add milk and chicken granules to pan drippings.
Stir well, scraping sides and bottom with a flat
spatula. Whisk in flour and blend well. Add chicken, salt and parsley. Cook
until slightly thickened, stirring with a flat spatula, about 3-4 minutes. Toss
hot cooked noodles and top with almonds.
Makes 4 servings.