Chicken in Creamy Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 tablespoons cornstarch |
1 cup water |
1 lb boneless skinless chicken breast |
1/4 cup chopped onion |
1 clove garlic, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 red bell pepper, coarsely chopped |
3 cups sliced mushrooms, about 8 ounces |
1/4 cup dry white wine (or water) |
1 teaspoon chicken bouillon granule |
2 tablespoons reduced-fat sour cream |
3 tablespoons chopped fresh chives |
3 cups hot cooked farfalle pasta, bow tie pasta |
Directions:
1. Stir cornstarch into water; reserve.
2. Cut chicken into thin strips.
3. Coat large skillet with nonstick cooking spray; heat until hot.
4. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
5. Stir in chicken and red pepper.
6. Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
7. Stir in mushrooms, wine and bouillon granules.
8. Heat to boiling; reduce Cover and simmer 1 minute.
9. Stir in sour cream.
10. Stir cornstarch mixture into skillet.
11. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened.
12. Sprinkle with chives.
13. Serve over pasta.
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