Creamy Pasta with Chicken and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ultrafine instant flour dissolves quickly in liquid. All-purpose flour works, too, but it requires more whisking to avoid lumps. Ingredients:
1/2 pound wide egg noodles |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 (8-ounce) package sliced cremini mushrooms |
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces |
2 cups prewashed baby spinach |
1/2 cup dry white wine |
1 cup evaporated low-fat milk |
1 tablespoon instant flour (such as pillsbury shake and blend flour) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, heat oil in a large skillet over medium-high heat. Add onion and mushrooms to pan; cook 3 minutes or until mushrooms are tender, stirring constantly. Add chicken to pan; cook 4 minutes, stirring constantly. Add spinach and wine; cook 2 minutes or until spinach wilts, stirring occasionally.
3. Combine milk and instant flour, stirring with a whisk. Add milk mixture to pan; cook 2 minutes or until sauce thickens. Stir in salt and pepper. Serve over noodles.
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