12 ounces Medium Egg Noodles, uncooked
2 tablespoons margarine
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1 cup water
2 chicken bouillon cubes
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 10-ounce package frozen peas, thawed
1/2 cup non-fat plain yogurt
4 tablespoons grated Parmesan cheese, divided
8 ounces fresh mushrooms, sliced
2 cups diced cooked chicken
Servings: 6
1. 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.
2. Preheat oven to 425ºF. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 × 12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15 minutes. Serve immediately.
2 tablespoons margarine
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1 cup water
2 chicken bouillon cubes
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 10-ounce package frozen peas, thawed
1/2 cup non-fat plain yogurt
4 tablespoons grated Parmesan cheese, divided
8 ounces fresh mushrooms, sliced
2 cups diced cooked chicken
Servings: 6
1. 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.
2. Preheat oven to 425ºF. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 × 12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15 minutes. Serve immediately.
