This is a very tasty low fat recipe. We all loved it!
4 slices turkey bacon, cooked and crumbled
6 ounces egg noodles
1 teaspoon vegetable oil
1 lb boneless skinless chicken breast, cut into 1/4-inch strips
8 ounces mushrooms, sliced
1 cup chopped onion
1 garlic clove, minced
3/4 cup low-fat sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
2 tablespoons parsley, minced
Fry bacon; crumble and set aside.
Cook noodles according to package directions. Drain and keep warm.
Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
Return chicken and crumbled bacon to skillet.
Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
Adjust salt and pepper as needed, stir in the parsley and serve over noodles.