Creamy Pasta with Chicken and Mushrooms

By á-4142

from Cooking Light.

Ultrafine instant flour dissolves quickly in liquid. All-purpose flour works, too, but it requires more whisking to avoid lumps.

Ingredients

• '/2 pound wide egg noodles
• I tablespoon olive oil
• 1/2 cup chopped onion
• 1 (8-ounce) package sliced cremini mushrooms
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 2 cups prewashed baby spinach 1/2 cup dry white wine
• 1 cup evaporated low-fat milk
• 1 tablespoon instant flour (such as
• Pillsbury Shake and Blend Flour) 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, heat oil in a large skillet over medium-high heat. Add onion and mushrooms to pan; cook 3 minutes or until mushrooms are tender, stirring constantly. Add chicken to pan; cook 4 minutes, stirring constantly. Add spinach and wine; cook 2 minutes or until spinach wilts, stirring occasionally.
3. Combine milk and instant flour, stirring with a whisk. Add milk mixture to pan1 cook 2 minutes or until sauce thickens. Stir in salt and pepper. Serve over noodles.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 1 cup pasta).
CALORIES 416)16% from fat); FAT 7.6g (sat 2.2g. mono 3.4g, poly 1.2g); PROTEIN 28.5g; CARS 52.5g; FIBER 3,7g; CHOL 97mg; IRON 4.2mg; SODIUM 592mg; CALC 207mg
242 COOKING LIGHT