Creamy Chicken and Mushrooms (Cooking Light)
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
- Serve over pasta, sprinkle with parsley, if desired.
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Reviews
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Tweaks
-
This dish is just great! I have made it several times now, and have made changes but it's still a household favorite. Instead of using egg noodles, I use Orzo pasta (a bit strange I know, but very good). I also double the sauce recipe to ensure enough to cover everything. This dish is wonderful, I highly reccommend it.