2 whole boneless chicken breasts
2 tbsp. vegetable oil, divided
2 med. onions, sliced thin
2 c. thin sliced mushrooms
1 clove garlic, minced
1/2 tsp. ground pepper
2 tbsp. water
1 tbsp. cornstarch
1 (8 oz.) container plain low-fat yogurt
1 lb. pkg. cooked noodles

Trim visible fat from chicken breasts; rinse, pat dry and sliver into thin strips.

In a large skillet over medium heat, heat 1 tablespoon of oil. Add onions and cook for about 2 minutes, stirring frequently. Add mushrooms and cook 3 minutes longer. Remove the vegetables and set aside.

Heat remaining oil in the skillet and add chicken and garlic. Cook 3 minutes or until chicken turns white, stirring frequently. Return vegetables to skillet; add broth and pepper.

In a cup, blend water and cornstarch; stir into skillet. Over medium heat, bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir in yogurt, do not boil. Serve over cooked noodles.

Makes 4 servings.