Ingredients:
2 cups uncooked medium egg noodles
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon olive oil
1/2 cup chopped shallots
1 cup nonfat milk
1 (8 ounce) packages 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.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.