This recipe didn’t come out at all how I had planned for it to. I was expecting a delicate, milky sauce. Something almost chowder-like.
Instead, I took a bite and thought to myself… “I’ve had this before. But what on earth is it?” The taste was so familiar, but I couldn’t place it. I just kept thinking of college. Then it dawned on me – it tasted almost exactly like I remember Knorr/Lipton Alfredo Noodles tasting. You know the kind that come dehydrated in the little paper packet? I practically lived on them in college since they were cheap, easy, and could be made in a microwave. Of course this dish is way less processed and much more nutritious. It’s kind of funny how things like that work out.
Soba Noodles with Sautéed Chicken, Mushrooms, and Spinach in Cream Sauce
Soba Noodles with Sautéed Chicken, Mushrooms, and Spinach in Cream Sauce
I took a slight departure from my usual olive oil and sautéed the chicken and vegetables in butter - I had forgotten how beautifully golden and subtly sweet that makes everything. Olive oil is good, but I need more butter in my ife.
I used fat free half and half since it's what I had on hand, but milk or cream would work just as well.
Ingredients
- 2 tablespoons unsalted Butter, divided
- 2 boneless, skinless Chicken Breasts (about 1/2 pound total), sliced
- 6 ounces White Mushrooms, quartered
- 1 Onion, chopped
- 1 clove Garlic, minced
- 1 tablespoon Flour
- 3/4 cup Chicken Stock
- 3/4 cup Fat Free Half and Half
- 1 tablespoon chopped Rosemary
- 1 teaspoon chopped Thyme
- 1/2 package (about 6 ounces) Soba (Buckwheat) Noodles
- 2 cups Baby Spinach, chopped
Instructions
- Bring a large pot of water to a boil.
- While the water is boiling, melt 1 tablespoon butter in a 9-inch sauté pan set over medium heat. When the butter begins to sizzle and brown, add the chicken. Cook the chicken for 3 minutes on each side, or until golden brown. Remove chicken from the pan and set aside.
- Return the pan to the burner and add the remaining butter. When the butter is melted, add the mushrooms, onions, and garlic. Cook for 5 minutes, or until mushrooms are golden brown and onion is soft. Sprinkle with flour and cook for one minute. Add the stock, half and half, rosemary, and thyme. Stir in the chicken. Simmer for 5 minutes, but do not allow it to boil.
- Add the soba noodles to the boiling water and cook for 3 minutes (or as directed on the package). Drain and return to the pot.
- Pour the sauce over the noodles and add the spinach. Stir to combine. Let sit for 2 or 3 minutes so the spinach can wilt. Season to taste with salt and pepper.
Nutrition Information
Yield 4 Serving Size 1Amount Per ServingCalories 448 Total Fat 10g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 4g Cholesterol 70mg Sodium 271mg Carbohydrates 59g Fiber 3g Sugar 5g Protein 33g
Donna says
Loved this recipe!! Great flavor with the fresh thyme & Rosemary. Sure you could switch spices and use fresh basil or oregano too! Would also be great with fresh green peas. This will definitely become a regular meal at my house! My try it with fresh shrimp next time!! Thanks for sharing.
Serena says
I love soba noodles and these look amazingly delicious with the cream sauce! I just found your blog through pinterest and I look forward to looking around! Have a wonderful week!
Lauren says
Welcome! 🙂
Dana says
I know exactly what those packets of noodles taste like… I lived off of them and easy mac in college, too! I love that this is so much more wholesome than whatever’s in those packets. Sounds great!
joanne says
I remember your tweet about this! I’ll have to try that sauce now..you’ve definitely intrigued me with a blast from my past!