Yield: 4 Servings
|12 ounces||Uncooked Medium Egg Noodles|
|2 tablespoons||All-purpose flour|
|1½ cup||Skim milk|
|2 \N||Chicken bouillon cubes|
|⅛ teaspoon||Black pepper|
|⅛ teaspoon||Cayenne pepper|
|10 ounces||Frozen peas; thawed|
|½ cup||Non-fat, plain yogurt|
|4 tablespoons||Grated Parmesan cheese divided|
|8 ounces||Fresh mushrooms, sliced|
|2 cups||Diced, cooked chicken|
Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese.
Preheat oven to 425 degrees F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan.
Bake for 15 minutes. Serve immediately.
Each serving provides: 393 Calories; 34 g Protein; 34⅖ g Carbohydrates; 12.9 g Fat; 97⅗ mg Cholesterol; 849 mg Sodium.
Calories from Fat: 21%
Copyright National Pasta Association () (Reprinted with permission)