Creamy Chicken and Mushrooms

Creamy Chicken and Mushrooms

2 C. uncooked medium egg noodles

Cooking spray

1 lb. skinless, boneless chicken breast, cut into bite-size pieces

1 t. olive oil

1/2 C. chopped shallots

8 oz. package presliced mushrooms

1/2 C. dry white wine

1 C. milk

2 t. all-purpose flour

1/3 C. (3 oz.) spreadable cheese with garlic and herbs

2 T. chopped fresh parsley

1/4 t. black pepper

Chopped fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, saute 4 minutes, or until done. Remove chicken from pan; set aside.

Heat oil in pan over medium-high heat. Add shallots; saute 1 minute. Add mushrooms; saute 4 minutes. Add wine, and cook for 3 minutes, or until liquid almost evaporates.

Combine milk and flour in a small bowl; stir well with a whisk. Add milk mixture to pan; cook 3 minutes or until slightly thick. Add chicken, cheese, 2 T. parsley, and pepper; reduce heat, and simmer for 3 minutes or until thoroughly heated.

Serve over pasta; sprinkle with parsley, if desired.

Serves 4.


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