Anonymous August 22 2005

3 cups non fat chicken stock

1 cup part skim evaporated milk

1 cup yogurt cheese

1/4 cup cornstarch

finely grated parmesan cheese

cooked chicken breasts diced into bite sized pieces

cooked pasta

freshly ground black pepper

cooked vegetables

Heat the chicken stock and evaporated milk in a large saucepan over

gentle heat. Combine yogurt cheese and

cornstarch and mix until smooth. Add some of the hot stock to yogurt

mixture, mix well and then add this to the large saucepan. Cook over

low heat, stirring frequently. After the sauce has thickened and the

parmesan cheese and mix well. Add cooked chicken, pasta and

vegetables and stir. Add pepper and stir.