4 servings (serving size: about 1 cup chicken mixture and 1/2 cup noodles)
1 cup uncooked wide egg noodles
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups 1% low-fat milk
1 tablespoon butter
1 (8-ounce) package pre-sliced mushrooms
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 cups chopped cooked chicken breast
1 cup frozen green peas, thawed
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Prepare pasta according to package directions, omitting salt and fat.
While pasta cooks, combine flour and next 4 ingredients in a large bowl. Slowly whisk in broth and milk.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and celery; cook, stirring constantly, 6 minutes or until almost all liquid is absorbed and onion is tender. Stir in broth mixture; bring to a boil, reduce heat, and cook, stirring constantly, 4 minutes or until thick and bubbly. Add chicken and peas; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in parsley. Serve over hot cooked pasta.