Ingredients
1 tablespoon butter
4 (4-ounce) skinless, boneless chicken thighs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 cups sliced onion
1 cup diagonally sliced carrots
1 tablespoon white miso (soybean paste)
1/2 cup dry white wine
1 (1-ounce) package fresh poultry mix herbs
5 cups no-salt-added chicken stock
1 cup sliced celery
1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
6 ounces fresh lasagna noodles, chopped
3 tablespoons chopped green onions
Preparation
1. Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs. Add onion, carrot, and miso to pan; sauté 2 minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with green onions.
Cooking Light DT
