This recipe is from Weight Watchers. My modifications are in all caps.
Points value: 5 Servings: 8 Prep time: 25 min. Cook time: 45 min. Level of difficulty: Moderate
12 oz. whole wheat egg noodles (NO YOLKS) 1 serving cooking spray 2 TB fat-free margarine (SMART BALANCE LITE) 3 TB tarragon flavored vinegar (I USED TARRAGON WINE VINEGAR - DIDN'T REALIZE THIS UNTIL IT WAS TOO LATE, BUT IT WORKED OUT FINE) 1 lb. mushrooms, sliced (about 6 cups) 1 1/2 c. chicken broth 1 cup fat free skim milk (SOY MILK) 4tsp. arrowroot powder (This is a thickener. You could likely use cornstarch instead, but I don't know the measurement) 1 tsp dried thyme 1 tsp dried tarragon 1/2 tsp salt or to taste 1/4 tsp black pepper or to taste 1/4 cup fat-free sour cream (GALAXY SOUR CREAM SUBSTITUTE) 3 cups cooked chicken breast in bite-size pieces 1 c. frozen peas & carrots, thawed. (I USED FROZEN PEAS AND FRESH CARROTS) 3 TB non-fat grated cheese topping (Galaxy cheese sprinkles)
Instructions: 1. Cook noodles according to package instructions with added salt; drain and set aside.
2. Preheat oven to 375. Coat a 9x13 pan with cooking spray.
3. Heat 1 TB margerine and all the vinegar in a large non-stick skillet over medium heat. Add mushrooms; cook until soft, about 5 minutes. Remove mushrooms and set aside.
4. Whisk broth, milk and arrowroot together in a medium-size sauce pan until smooth. Stir in remaining TB margarine; set over medium heat. Cook, stirring with a wooden spoon until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove from heat and stir in sour cream.
5. Combine cooked noodles, chicken, mushrooms, peas & carrots, and sauce in a large bowl. Pour into prepared pan. Sprinkle with grated topping. Bake until bubbling and hot and top is starting to turn brown, about 20 minutes. Slice into 8 pieces and serve.
Snorkie's Comments: The seasoning seemed a little bland to me. I shook in some garlic powder and that did the trick. (Garlic is not a trigger for me.) I only used 3 cups of mushrooms, but that was just a husband-preference issue.
This was a tasty meal, but the sauce never thickened enough for me. I don't know if it was just my bad luck & inexperience with sauces, or if there's properties in soy products that don't allow them to thicken the same way as dairy. Any ideas?