Chicken Bechamel Pasta

Start dinner before you leave for work and come home to dinner in under 30 minutes. Tender chicken, creamy bacon/garlic sauce and al dente egg noodles...mmm, comfort food.

• Ready In: 6 hrs 30 mins
• Serves: 3-4

Ingredients

• 3 -4  chicken thighs or 3 -4  chicken breasts
• 14 -28  ounces chicken broth
• 4  tablespoons butter or 4  tablespoons margarine
• 4  tablespoons flour
•  minced garlic
• 2  cups skim milk
• 4  slices  turkey bacon, chopped
• 16  ounces  egg noodles

Directions

1. Place chicken and 2 cans of broth in crockpot on low for 6-8 hours or until juices run clear. When cooked, remove from liquid, allow to cool, then shred or chop.
2. Cook egg noodles according to package directions.
3. Saute bacon and garlic in medium saucepan until bacon slightly browned, not too crispy. Remove from pan.
4. Add butter to drippings and melt completely.
5. Add 4 tbs flour and cook for one minute, whisking occasionally.
6. Add skim milk, starting with a tbs or two until you've added the full 2 cups, whisking to prevent lumps. Bring to a simmer and allow to thicken until it covers the back of spoon.
7. Add in: bacon, garlic, chicken. Serve over hot egg noodles.