2 tbsp. butter
4 c. broccoli florets
1/2 lb fresh mushrooms, sliced
1/2 c. chopped onion
1 sm. red pepper, cut into thin strips
4 skinless, boneless chicken breast halves, cooked and cut into cubes
3/4 c. chicken broth
1 ctn. (8 oz.) plain lowfat yogurt
1 tbsp. Dijon-style mustard
3 tbsp. flour
2 tbsp. dry white wine
1/2 tsp. salt
1/4 tsp. pepper
8 oz. no egg yolk noodles

In large skillet over medium-high heat, melt butter. Stir in broccoli, mushrooms, onion, and red pepper; cook for 5 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken and broth; reduce heat and simmer for 5 minutes. In small bowl, combine yogurt, mustard, and flour; stir into skillet. Bring to a boil, stirring constantly. Reduce heat to low. Add wine, salt and pepper; heat through. Cook noodles according to package directions; drain. Place noodles on platter and spoon sauce over top. Serve immediately. Makes 6 servings. Calories - 152.