1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
3 cups sliced mushrooms
1 medium red bell pepper, chopped (about 1 cup)
1/3 cup chicken broth
12 ounces of whole-wheat egg noodles or other like pasta
3 cups cooked cubed chicken
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper

Directions
In a large skillet, heat oil over medium heat, until hot, but not smoking. Add onion and cook, stirring constantly, for 5 minutes. Stir in mushrooms, bell pepper, and broth. Cook, stirring occasionally, until vegetables are tender and liquid has evaporated, about 6-8 minutes.

Cook noodles according to package.

Add chicken, sour cream, nutmeg, and black pepper to mixture in skillet. Cook, stirring frequently, until heated through and mixture thickens slightly, about 2 minutes.

Drain noodles in a colander and divide among bowls. Spoon chicken mixture over noodles and serve.

Serves 6