Chicken-Pasta-Mushroom Dish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
8 skinless, boneless chicken thighs (about 2 pounds) |
2 cups sliced mushrooms |
1 cup chopped onion |
2 garlic cloves, minced |
3/4 cup dry white wine |
3/4 cup fat-free, less-sodium chicken broth |
1 teaspoon dried thyme |
1/2 teaspoon salt |
2 bay leaves |
2/3 cup 1% low-fat milk |
2 tablespoons all-purpose flour |
4 cups hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped pasta) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.
2. Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.
3. Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta.
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