Creamy Chicken and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My guests really enjoyed this dish - in fact, they asked for the recipe, so I thought I would share it with all of you. It was easy, tasty, and had a nice presentation. I used soy milk rather than skim, and not one person noticed.(from Dec 2002 Cooking Light magazine) I served with a nice salad. Enjoy! Ingredients:
2 cups uncooked medium egg noodles |
1 lb boneless skinless chicken |
1 teaspoon olive oil |
1/2 cup chopped shallot |
1 (8 ounce) package preslices mushrooms |
1/3 cup dry white wine |
1 cup nonfat milk |
2 teaspoons all-purpose flour |
1 ounce spreadable cheese with garlic and herbs (such as alouette) |
2 tablespoons chopped fresh parsley |
1/4 teaspoon black pepper |
chopped fresh parsley, for decoration (optional) |
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 from pan.
5. Heat oil in pan over medium-high heat.
6. Add chopped shallots; saute 1 minute.
7. Add mushrooms, saute 4 minutes.
8. Add wine, cook 3 minutes or until liquid almost evaporates.
9. Combine milk and flour in small bowl; stir well with a whisk.
10. Add milk mixture to pan; cook 3 minutes or until slightly think.
11. Add chicken, cheese, parsley, and pepper.
12. Reduce heat and simmer 3 minutes, or until thoroughly heated.
13. Server over pasta; sprinkle with additional parsley, if desired.
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