CHICKEN MUSHROOM ALFREDO

By mvjpfoley

Ingredients

• 2 cups chicken, diced & warmed
• 12 oz egg noodles
• For mushroom alfredo sauce
• 1 1/2 Tablespoons olive oil
• 1 clove garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoon salt
• 2 Tablespoons flour
• 1/2 cup half and half (nonfat)
• 1 cup vegetable stock
• 1 teaspoon of fresh thyme, chopped

Preparation

Step 1

Boil water for pasta. Cook egg noodles as instructed on package. Drain;
do not rinse.
For mushroom alfredo sauce
Heat olive oil in a medium-sized pan. Add garlic and heat through for a
few seconds before adding mushrooms in pan. Sauté garlic and
mushrooms for 2-3 minutes. Sprinkle salt to pan and sauté for another
minute. Add flour and stir to coat through. Allow the flour to cook for 2
minutes. Add half and half, stirring to mix through. Add thyme to
sauce.
For each serving, ladle sauce over noodles. Top with warm grilled
chicken. Serve with parsley leaves on top, if desired.