Creamy Chicken and Mushrooms
2 C. uncooked medium egg noodles
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.