Rating: 3 stars
13 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.

Recipe by Cooking Light November 2003

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Yield:
4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)
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Ingredients

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Directions

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  • Cook noodles according to package directions, omitting salt and fat.

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  • While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

Nutrition Facts

587 calories; calories from fat 25%; fat 16.5g; saturated fat 8.5g; mono fat 4g; poly fat 1.3g; protein 48.6g; carbohydrates 59.7g; fiber 3.6g; cholesterol 146mg; iron 3.9mg; sodium 731mg; calcium 593mg.
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