Cayenne pepper adds a little zip to a delectable white sauce made from cottage cheese and sour cream.
cup chopped onion
package (20 oz) boneless skinless chicken thighs, cut into 3/4-inch pieces
teaspoon ground red pepper (cayenne)
container (12 oz) small-curd cottage cheese
cups sour cream (from 16-oz container)
cup grated Parmesan cheese
tablespoons Gold Medal™ all-purpose flour
cups uncooked wide egg noodles (about 3 oz)
cup Green Giant™ frozen sweet peas (from 1-lb bag), thawed
tablespoon chopped fresh chives, if desired
Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
Cover; cook on Low heat setting 5 to 6 hours.
Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.
Be sure to layer the cottage cheese mixture over the chicken. This protects it from direct heat on the bottom of the slow cooker and prevents curdling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.