Creamy Chicken & MushroomsSubmitted by: KLWOZNIAK
IntroductionAdapted from unknown source Adapted from unknown source
8 oz whole wheat egg noodles
1 lb chicken breasts (4 4oz pieces, or cut into cubes)
1 tsp olive oil
½ cup chopped shallots (or red or white onions)
1 (8oz) packaged sliced mushrooms
½ cup dry white wine (such as sauvignon blanc)*
1 cup skim milk
2 tsp flour*
1/3 cup spreadable cheese w/garlic & herbs (such as Alouette or Boursin)* (or sub 3 Tbsp cottage cheese & 3 Tbsp ricotta, blended in a food processor with garlic and herbes de provence, blended to a similar consistency as the purchased spreadable cheese)
2 tbsp chopped flat-leaf parsley
¼ tsp black pepper
Using Alouette cheese:
Total Fat 8.0 g
Cholesterol 75.1 mg
Sodium 219.4 mg
Total Carbohydrate 50.8 g
Dietary Fiber 6.1 g
Protein 31.2 g
While pasta cooks, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 4 min or until done (may need 3-4 min per side if chicken is in 4 pieces). Remove chicken from pan; set aside.
Heat oil in pan over medium-high heat. Add shallots; sauté 1 min. Add mushrooms; sauté 4 min. Add wine, and cook 3 minutes or until liquid is almost evaporated.
Combine milk and flour in small bowl; stir well with a whisk. Add milk mixture to pan; cook 3 min, or until slightly thick. Add chicken, cheese, parsley, pepper, and salt. Reduce heat and simmer for 3 min or until thoroughly heated. Serve over pasta or rice.
Serving Size: Makes 4 servings