This dish is first made lighter by using chicken breast instead of the traditional beef.

The noodles are egg-free, egg noodles instead of the traditional egg-based pasta. I use a minimal amount of butter (just enough to taste it, but not enough to clog your arteries), and the sodium is decreased by swapping reduced-sodium broth for regular chicken broth.

Instead of using the traditional butter-flour “roux” to thicken the sauce, a simple mixture of cornstarch and broth does the trick without adding any fat.

(Change egg noodles to egg-free and milk to low-fat).

What you need:

12 ounces broad egg noodles

1 tablespoon butter

1/2 cup chopped onion

8 ounces sliced mushrooms (any variety and/or combination)

1 teaspoon dried thyme

2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)

1/2 cup dry red wine

1 cup reduced-sodium chicken broth

1 1/2 tablespoons cornstarch

2 teaspoons Worcestershire sauce

Salt and freshly ground black pepper

2 tablespoons freshly chopped chives

Directions:

Cook egg noodles according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant.

Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season, to taste, with salt and black pepper.

Transfer to a serving platter and top with chives.

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Robin has written eight books, including “Robin to the Rescue” (Taunton, 2008), “The Newlywed Cookbook” (Sourcebooks, 1999), and “The Daily Soup” (Hyperion, 1999).