3 tbsp margarine	¼ tsp black pepper
1/3 cup all-purpose flour	1 pkg (10 oz) frozen mixed
¼ tsp dried sage leaves	vegetables, thawed, drained
¼ tsp dried marjoram leaves	1 lb boneless, skinless chicken
1 can (13¾ oz) reduced-sodium	breast, cut into 1 inch pieces
fat-free chicken broth	8 oz thin egg noodles, cooked
¼ cup fat-free milk	al dente
3 tbsp diced pimientos	¼ cup unseasoned dry bread
	crumbs, optional

 

Melt margarine in large saucepan over medium heat; whisk in flour, sage and marjoram and cook, whisking constantly, 1 to 2 minutes. Whisk in broth and milk; whisk until boiling and thickened. Add pimientos and pepper.

 

Combine vegetables, chicken, and noodles in 2-quart casserole. Pour sauce evenly over top; sprinkle with bread crumbs, if using. Bake, uncovered, at 350ºF until browned and bubbly, about 30 minutes.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	507	3 meat	n/a
Fat, total	13.9 g	1 fat
Fat, saturated	3 g	3 bread
Carbohydrates	55.5 g
Protein	38.6 g
Cholesterol	118.2 mg
Dietary Fiber	n/a
Sodium	273 mg