Chicken, Pasta, and Mushroom Dish
- 1 tablespoon olive oil
- 8 skinless, boneless chicken thighs (about 2 pounds)
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup fat-free, less-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 bay leaves
- 2/3 cup 1% low-fat milk
- 2 tablespoons all-purpose flour
- 4 cups cooked ziti or penne (1/2 pound uncooked tube-shaped pasta)
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; sauté 5 minutes on each side.
Remove from pan.
Add mushrooms, onion, and garlic to pan; sauté 5 minutes.
Return chicken to pan.
Add wine, broth, thyme, salt, and bay leaves; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Discard bay leaves.
Combine milk and flour, stirring with a whisk.
Stir milk mixture into pan; bring to a boil.
Reduce heat; simmer 3 minutes or until thick, stirring often.
Stir in pasta.