1/2 cup dried tomatoes
1 lb boneless, skinless chicken breasts,
cut crosswise into 1/2" wide strips
Ground white pepper
1 1/2-2 tbsp all-purpose flour
1 1/2 tbsp salad oil
1 med onion, thinly slices
8oz mushrooms, sliced
1/2 tsp grated fresh ginger
1/2 tsp dry thyme
4 tsp cornstarch mixed with 2 tbsp water
1/2 tsp sugar
1 cup plain lowfat yogurt
8oz med wide eggless noodles
2 cloves garlic, minced or pressed
1/4 cup low-sodium chicken broth
3/4 cup dry white wine
2 tbsp dry sherry
Chopped parsley

In a small bowl, soak tomatoes in hot water to cover until very soft (about 1 hour).  Drain well,
cut into strips and set aside.  Sprinkle chicken with white pepper; dust with flour and shake off
excess.  Heat 1 tablespoon of the oil in a wide nonstick frying pan over medium-high heat.  Add
chicken, about half at a time and cook, lifting and turning often, until lightly browned (4-5
minutes).  Remove from pan with a slotted spoon and set aside.  When chicken has been cooked,
heat reamining 1 1/2 teaspoons oil in pan.  Add onion, mushrooms, ginger and thyme; cook,
stirring often, until onion is soft and mushrooms are lightly browned (10-12 minutes).  Meanwhile,
stir cornstarch mixture and sugar into yogurt and set aside.  Also, in a 4 1/2-5 quart pan, cook
noodles in 2 1/2 quarts boiling water just until tender to bite (about 10 minutes) or cook
according to package directions.  Drain, then arrange around edge of a warm deep platter; keep
warm.  Stir garlic into mushroom mixture and cook for 1 minute.  Then stir in broth, wine and
sherry.  Bring to a boil, stirring.  Add tomatoes, chicken and yogurt mixture.  Bring to a boil,
stirring until sauce is thickened.  Spoon chicken mixture into center of noodles and sprinkle
with parsley.