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Receta Creamy Chicken And Mushrooms (With Noodles)

by Global Cookbook

Ingredientes

2 c. uncooked medium egg noodles cooking spray 1 lb skinless boneless chicken breasts cut into bite-sized pcs 1 tsp extra virgin olive oil 1/2 c. shallots minced, about 2 med. 1 x (8-ounce package) sliced mushrooms 1/2 c. dry white wine I used dry sherry

1 c. fat-free lowfat milk 2 tsp all-purpose flour 3 ounce Alouette Light cheese or possibly other spreadable garlic & herb cheese 2 Tbsp. fresh minced parsley 1/4 tsp black pepper salt to taste, my addition

Direcciones

1. Cook pasta according to package directions, omitting salt and fat. (I used a healthy pinch of salt.)
2. While pasta cooks, heat a large non-stick frying pan coated with cooking spray over medium-high heat. Add in chicken and saute/fry till done (about 4 min). Remove chicken from pan; set aside.
3. Heat oil in pan over med-high heat and add in shallots. Saute/fry 1 minute. Add in mushrooms and saute/fry 4 additional min. Add in wine, and cook till most of the liquid evaporates, about 3 min.
4. Combine flour with lowfat milk in a small bowl (or possibly measuring c.); stir well with whisk. Add in lowfat milk mix to pan; cook 3 min or possibly till slightly thick. Add in chicken, cheese, parsley, salt, and pepper, and simmer for 3 min or possibly till heated through. Serve over liquid removed pasta.
5. A serving is 3/4 c. pasta with 3/4 c. chicken mix served on top of it.
6. Description: "Yummy sauce uses Alouette cheese"
7. NOTES : This was really tasty! One of Nicole's new favorites. The serving sizes seem a bit small. I would serve with a larger portion of pasta next time (maybe a full c. per serving instead of 3/4 c.). Original recipe called for no salt. I felt which it needed a generous sprinkling.

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