4 slices turkey bacon- cooked and crumbled
6 oz cholesterol-free egg noodles
3/4 cup reduced-fat sour cream
1/4 cup flour
1 can 99% fat-free chicken broth
1/4 tsp salt
1/8 tsp pepper
8 oz sliced mushrooms
1/2 cup chopped onions
1/4 cup chives
1 lb boneless, skinless chicken breast,
cut into 1/4" strips
1 clove garlic
2 tbsp snipped fresh parsley
1 cup fresh broccoli cut into small pieces
1 . Cook bacon over medium heat until crisp. Crumble and set aside.
2 . Cook noodles according to package. Drain and keep warm.
3 . Whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until smooth. Stir in salt and pepper and set aside.
4 . Heat skillet over high heat until hot. Add chicken - cook until no longer pink. Remove from skillet and keep warm.
5 . Reduce heat to medium. Add mushrooms, onion, chives, broccoli and garlic. Cook 5 minutes or until tender. Add chicken and bacon to pan with veggies. Stir in sour cream mixture, bring to boil. Reduce heat and simmer for 2 minutes, stirring constantly. Stir in parsley. Serve over noodles and top with parmesan cheese.