Ingredients
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1 cup chopped onion
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4 slices turkey bacon, cooked and crumbled
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6 ounces cholesterol-free egg noodles (uncooked weight)
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1 teaspoon vegetable oil
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8 ounces mushrooms, sliced
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3/4 cup low-fat sour cream
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1/4 cup flour
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons parsley, minced
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1 garlic clove, minced
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1 lb boneless skinless chicken breast, cut into 1/4-inch strips
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1 (14 1/2 ounce) can fat-free chicken broth
Instructions
- Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
- Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
- Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
- Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
- Return chicken and crumbled bacon to skillet.
- Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
- Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
- Adjust salt and pepper as needed, stir in the parsley and serve over noodles.