Chicken Bechamel Pasta - cooking recipe

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

Preparation

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.
Cook egg noodles according to package directions.
Saute bacon and garlic in medium saucepan until bacon slightly browned, not too crispy. Remove from pan.
Add butter to drippings and melt completely.
Add 4 tbs flour and cook for one minute, whisking occasionally.
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.
Add in: bacon, garlic, chicken. Serve over hot egg noodles.