- 8 Oz Chicken Breast
- 1/3 Cup Butter
- 1 Onion Diced
- 8 Oz Sliced Mushrooms
- 1/4 Cup Flour
- 1 Cup Milk 1% Low fat
- 1 Cup Chicken Broth Low sodium
- 1/2 Cup Frozen Peas
- 1/4 Cup Pimentos Diced
- Salt and Pepper to Taste
Preheat oven to 350 degrees.
Roast chicken breast off in oven until cooked through, about 20-25 minutes. Allow to cool, then cut into ½ inch cubes.
Heat butter in sauté pan. Add in onions and mushrooms and cook until soft, about 8 minutes.
Remove from heat and stir in flour until well blended, forming a roux.
Slowly whisk in chicken broth and milk. Cook until bubbly and thickened.
Stir in chicken, pimentos, and peas. Heat through.
Season with salt and pepper and serve warm over egg noodles.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: