Ingredients:
2 tablespoons cornstarch
1 cup water
1 lb boneless skinless chicken breasts
1/4 cup chopped onions
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 red bell peppers, coarsely chopped
3 cups sliced mushrooms, about 8 ounces
1/4 cup dry white wine ( or water)
1 teaspoon chicken bouillon granules
2 tablespoons reduced-fat sour cream
3 tablespoons chopped fresh chives
3 cups hot cooked farfalle pasta, bow tie pasta
Directions:
Stir cornstarch into water; reserve.
Cut chicken into thin strips.
Coat large skillet with nonstick cooking spray; heat until hot.
Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
Stir in chicken and red pepper.
Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
Stir in mushrooms, wine and bouillon granules.
Heat to boiling; reduce Cover and simmer 1 minute.
Stir in sour cream.
Stir cornstarch mixture into skillet.
Cook over medium-high heat about 2 minutes, stirring frequently, until thickened.
Sprinkle with chives.
Serve over pasta.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.