2 large onions, thinly sliced
3 C. sliced mushrooms
1 C. fat-free chicken stock
1 1/4 C. Low-Fat White Sauce
2 T. low-sodium tomato paste
1 tsp. dried basil, crushed
1/2 tsp. paprika
1/4 tsp. ground nutmeg
1/4 C. dry sherry
4 C. chopped cooked chicken or turkey
1/2 C. non-fat plain yogurt
1/2 T. cornstarch

Cook the onions in a pan, covered, over very low heat until soft, stirring frequently to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add all the other ingredients, except the chicken or turkey, yogurt, and cornstarch, and simmer, uncovered, for 10 minutes. Add the chicken or turkey and cook until thoroughly heated. Combine the yogurt and cornstarch in a small bowl and mix well. Remove the pan from the heat and stir in the yogurt mixture.

Makes 8 servings
Serving Size: 3/4 cup
Calories: 177
Fat: 2g