Creamy Chicken and Mushrooms (Cooking Light) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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30 minutes or less recipe from Cooking Light - very tasty and low fat too. Ingredients:
2 cups uncooked medium egg noodles |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 teaspoon olive oil |
1/2 cup chopped shallot |
1 cup nonfat milk |
1 (8 ounce) package presliced mushrooms |
1/2 cup dry white wine |
2 teaspoons all-purpose flour |
1/3 cup spreadable cheese with garlic and herbs (such as aloutte) |
2 tablespoons chopped fresh parsley |
1/4 teaspoon black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken, saute' 4 minutes or until done.
4. Remove chicken from pan, set aside.
5. Heat oil in pan over medium high heat.
6. Add shallots; saute' 1 minute.
7. Add mushrooms, saute' 4 minutes.
8. Add wine, and cook for 3 minutes or until liquid almost evaporates.
9. Combine milk and flour in a small bowl; stir well with a whisk.
10. Add milk mixture to pan; cook 3 minutes or until slightly thick.
11. Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
12. Serve over pasta, sprinkle with parsley, if desired.
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