Ingredients
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3 tablespoons all-purpose flour
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1 cup reduced-sodium chicken broth
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2 teaspoons grapeseed oil
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1 diced onion
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2 cups nonfat milk
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1/2 tablespoon Dijon mustard
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1 tablespoon fresh tarragon
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1 (10 ounce) package frozen peas
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2 cups chopped chicken
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1/2 cup reduced-fat cheddar cheese
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1/2 lb yolk-free egg noodles
Instructions
- Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
- cook the noodles per package directions drain and set aside.
- meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
- Mix the peas and chicken in with sauce.
- pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
- Bake Until bubbling and golden brown abour 40 minute.
- Let stand for 5 min then serve.