Recipe(tried): Chicken Cordon Blue Pasta

I made this for dinner tonight, along with a garden salad and cherry tomatoes. It was quick to put together and also very tasty.

Chicken Cordon Blue Pasta

8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese
2 cups chopped roasted skinless, bonless chicken
breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
1/4 teaspoon black pepper

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, spoon flour into dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham and black pepper, and serve over noodles.

serving size: 1 1/4 cups chicken mixture and 1 cup noodles - 587 cal, 16.5g fat, 48.5g pro, 59.7g carb, 3.6g fiber, 146mg chol, 3.9mg iron, 731mg sod, 593mg calc.

Source: Cooking Light November,2003