Ingredients:
2 cups uncooked medium egg noodles
1 lb boneless skinless chicken
1 teaspoon olive oil
1/2 cup chopped shallots
1 (8 ounce) packages 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:
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 from pan.
Heat oil in pan over medium-high heat.
Add chopped shallots; saute 1 minute.
Add mushrooms, saute 4 minutes.
Add wine, cook 3 minutes or until liquid almost evaporates.
Combine milk and flour in small bowl; stir well with a whisk.
Add milk mixture to pan; cook 3 minutes or until slightly think.
Add chicken, cheese, parsley, and pepper.
Reduce heat and simmer 3 minutes, or until thoroughly heated.
Server over pasta; sprinkle with additional parsley, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.