Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 cup skim milk
  • 8 oz wide egg noodles
  • 1 tsp dried parsley
  • 2 tbsp plain non-fat Greek yogurt

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the cubed chicken breast, season with salt and pepper, and sauté until golden-brown on all sides (about 5–7 minutes). Remove chicken from the pan and set aside.
  2. Lower the heat to medium. Add the diced onion and sauté until translucent, then stir in the minced garlic for 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
  3. Slowly pour in the chicken broth while whisking constantly. Increase the heat to a gentle simmer, stir in the egg noodles, cover the pan, and cook for 6–8 minutes until the noodles are al dente.
  4. Stir in the skim milk and the seared chicken with its juices. Simmer uncovered for 2–3 minutes until the sauce is silky. Turn off the heat and stir in the parsley and Greek yogurt.