NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.25 cup nonfat plain Greek yogurt

1 tsp dijon mustard

1 tsp worcestershire sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat egg noodles according to package directions until al dente.

• 2

  While the noodles cook, slice the chicken breast into thin strips and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the mushrooms are browned and the onions are translucent.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 6

  Stir in the Dijon mustard and Worcestershire sauce. Reduce the heat to low and simmer for 2 minutes.

• 7

  Remove the skillet from the heat. Stir in the Greek yogurt until the sauce is smooth and creamy. Do not boil the sauce once the yogurt is added to prevent curdling.

• 8

  Add the cooked chicken and noodles back into the skillet, tossing gently to coat everything in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.