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Ingredients
- 1/2 lb. no yolk egg noodles
- 3 Tbsp all purpose flour
- 1 cup reduced sodium chicken broth
- 2 tsp canola oil
- 1 small onion, finely chopped
- 2 cups fat free milk
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped tarragon
- 1/2 tsp salt
- pepper to taste
- 1 (10 oz) pkg frozen peas
- 2 cups chopped cooked chicken
- 1/2 cup (2 oz) shredded reduced fat cheddar or swiss
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 350 degrees. Spray a 2 qt. high sided baking dish with nonstick spray.
2. Cook the noodles according to pkg directions, omitting the salt. Drain and set aside.
3. Meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
4. Heat the oil in a large saucepan over med heat. Add the onion and cook, stirring frequently, until softened, about 3 min. Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook, stirring constantly, until the sauce bubbles and thickens, about 3 min. Stir in the mustard, tarragon, salt and pepper.
5. Remove the pan from the heat and stir in the noodles, peas, chicken and cheese. Pour the mixture into the baking dish. Bake until bubbling and golden brown, about 40 min. Let stand about 5 min before serving.
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