Step 1

Bring a large pot of lightly salted water to a boil over high heat. Cook whole-wheat egg noodles according to package instructions. Drain well and keep hot.

Step 2

Meanwhile, place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 12 to 16 minutes, depending on thickness of the meat. Remove the chicken and cut into cubes.

Step 3

While pasta and chicken cook, heat butter and oil in a large non-stick skillet over medium-high heat, swirling to melt butter. Add mushrooms, bell pepper, garlic, thyme, salt and pepper and cook, stirring occasionally, until the mushrooms have softened and released their juices, and the juices have evaporated and the vegetables are starting to brown, 8 to 12 minutes.

Step 4

Add sherry to the mushroom mixture and cook, stirring until evaporated. Stir in flour to coat the vegetable mixture.

Step 5

Add broth and cook, stirring constantly until the flour is dissolved into the broth. Bring to a simmer, stirring often. Add chicken and return to a simmer, stirring often until the chicken is heated through and the sauce is thick.

Step 6

Remove from the heat and stir in half and half. Serve the chicken and sauce over the noodles. Top with almonds and parsley. Serve hot.