- 8
- 25 mins
- 70 mins
Ingredients
- 12 oz. uncooked whole-wheat pasta, us whole-wheat egg noodles
- 1 spray cooking spray
- 2 Tbsp fat-free margarine, divided
- 3 Tbsp vinegar, tarragon-flavored
- 1 pound mushrooms, sliced (about 6 cups)
- 1 1/2 cups fat-free chicken broth
- 1 cup fat-free skim milk
- 4 tsp arrowroot powder
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, or more to taste
- 1/4 cup fat-free sour cream
- 3 cups Chicken breast with skin, roasted, cut into bite-sized pieced (chopped)
- 1 cup frozen peas and carrots, thawed
- 3 tsp Soyakaas Grated parmesan or similar product
Preparation
Step 1
Cook noodles according to package directions with added salt, drain and set aside.
Preheat oven to 375 degrees F. Coat a 9 x 13-inch pan with cooking spray.
Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms, cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.
Whisk broth, milk and arrowroot, together in a medium-size saucepan, until smooth. Stir in remaining tablespoon of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt, and pepper. Remove sauce from heat; stir in sour cream.
Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl. Pour into prepared pan, sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.
PointsPlus =7