- 4
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 1 (8-oz.) pkg. sliced button mushrooms
- 1/2 teaspoon salt
- 1 cup nonfat milk
- 2 tablespoons all-purpose flour
- 8 oz. egg noodles
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon dry sherry, if desired
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups shredded cooked chicken breasts
- 1 cup frozen peas, thawed
- 1/4 cup whipping cream
Preparation
Step 1
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, mushrooms and salt; cook and stir 5 minutes or until onion is tender and mushrooms have released their juices.
2. Meanwhile, in small bowl, whisk milk and flour until smooth. Cook noodles in large pot of boiling salted water according to package directions; drain.
3. Pour broth, sherry, thyme and pepper into skillet with vegetables; bring to a boil, stirring to scrape up browned bits from bottom of skillet. Add milk mixture; cook and stir 2 to 3 minutes or until slightly thickened. Add chicken, peas and cream; cook until heated through, stirring occasionally. Serve over noodles.
4 servings
PER SERVING: 430 calories, 11 g total fat (4.5 g saturated fat), 29.5 g protein, 53 g carbohydrate, 110 mg cholesterol, 705 mg sodium, 5 g fiber