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Chicken, Pasta, and Mushroom Dish


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  • 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)



Step 1

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.

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