Yield: 4 servings Prep: 25 Minutes

The kids really enjoyed this dish last night.  The flour and milk got really thick while stirring  so I added some chicken broth to thin it out. Instead of using  Perdue Short Cuts I bought a whole chicken and substituted 2 1/4 cups chopped cooked breast meat.   You can serve over rice or pasta for added carbohydrates.

1/2 cup all purpose flour (I use buckwheat)

2 1/4 cups whole milk, divided

1 cup frozen green peas, thawed

2 teaspoons chopped fresh sage

1 teaspoon butter

1 (10- ounce) package roasted skinless, boneless chicken breast (such as Perdue Short Cuts), chopped

1 tablesppon fresh lemon juice

1/4 teaspoon freshly ground black pepper

 

1. Lightly spoon the flour into a dry measuring cup, and level witha knife.Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. Stir in 1 3/4 cups milk. Cook for 4 minutes or until mixture is thick, stirring constantly with a whisk.

2. Add peas, sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat, stir in juice and pepper.

3/4 cups=

Fat 6g             Carbohydrates 25.4g

Protein 20.9g    Fiber 2.1g

Cooking Light Jan/Feb 2003 page 166