Chicken Burger Buddy

3		cloves garlic,s crushed and peeled
2		medium carrots, cut into 2-inch pieces
10  ounces		white mushrooms, large ones cut in half
1		large onion, cut into 2-inch piece
1  lb.		ground chicken
1/2  teaspoon		dried thyme
2  teaspoons		Italian seasoning
3/4  teaspoon		salt
3-1/2  cups		Swanson Beef Cooking Stock
1/4  teaspoon		freshly ground pepper
2  cups		ounces whole-wheat elbow noodles
2  tablespoons		Worcestershire sauce
2  tablespoons		all-purpose flour
2  ounces		reduced-fat Greek yogurt

Tip: For nutritional information on all the ingredients in Chicken Burger Buddy just click on each ingredient name. Then adjust the serving size for any Chicken Burger Buddy ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2.Cook chicken in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, Italian seasonings, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3.Stir 3 cups of beef stock, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4.Whisk flour with the remaining 1/2 cup beef stock in a small bowl until smooth; stir into the meat mixture. Stir in the greek yogurt. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.