8 oz. boned skinless chicken breast halves
3 oz. med. noodles (2 1/4 c.)
1 (2 1/2 oz.) jar sliced mushrooms
2 slices low-fat fully cooked ham (about 2 oz. total)
2 oz. process Swiss cheese
1 1/4 c. skim milk
2 tbsp. all-purpose flour
2 tsp. Dijon-style mustard
1/8 tsp. onion powder
1/8 tsp. pepper
Frozen snipped chives

In a large saucepan bring 3 cups unsalted HOT WATER to boiling. Meanwhile, cut chicken into 1/2-inch cubes. Add chicken and noodles to water. Return to boiling; simmer for 5 to 7 minutes or until chicken and pasta are done. Drain chicken and pasta; keep warm.

While chicken and pasta are cooking, drain mushrooms and chop ham; set aside. Tear cheese into small pieces; set aside.

In a small saucepan combine 1/4 cup of the milk and the flour. Stir in remaining milk, mustard, onion powder, and pepper. Cook and stir over medium-high heat until thickened and bubbly. Stir in mushrooms, ham, and cheese. Cook and stir 1 minute more or until cheese melts and mixture is heated through.

Pour sauce mixture over hot chicken and pasta and toss lightly to coat. Transfer to a serving dish. Sprinkle with chives. Makes 4 servings.

PER SERVING: Calories 230; protein 25 g; carbohydrate 23 g; fat 6 g; cholesterol 73 mg; sodium 555 mg; potassium 432 mg. TIMETABLE: Total preparation time: 25 minutes.