Creamed Chicken with Noodles

Ingredients

• 1 tablespoon butter 
• 0.5 cup celery thinly sliced
• 2 cups chicken breast cooked chopped
• 0.3 teaspoon rubbed sage dried
• 0.3 teaspoon thyme leaves dried
• 1.3 cups less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 1.3 cups milk 1% low-fat
• 8 ounce pre- mushrooms 
• 0.5 cup onion chopped
• 1 cup peas green frozen thawed
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 cup wide egg noodles uncooked

Equipment

• bowl
• frying pan
• whisk

Directions

1. Prepare pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine flour and next 4 ingredients in a large bowl. Slowly whisk in broth and milk.
3. Melt butter in a large nonstick skillet over medium-high heat.
4. 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.
5. Add chicken and peas; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in parsley.
6. Serve over hot cooked pasta.