Creamy Chicken and Mushrooms (Cooking Light)

Ingredients

• 2 cups uncooked medium egg noodles
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 teaspoon olive oil
• 1/2 cup chopped shallot
• 1 cup nonfat milk

• 1 (8 ounce) package presliced mushrooms
• 1/2 cup dry white wine
• 2 teaspoons all-purpose flour
• 1/3 cup spreadable cheese with garlic and herbs (such as Aloutte)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper

Directions

1. 1

   Cook pasta according to package directions, omitting salt and fat.

2. 2

   While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.

3. 3

   Add chicken, saute' 4 minutes or until done.

4. 4

   Remove chicken from pan, set aside.

5. 5

   Heat oil in pan over medium high heat.

6. 6

   Add shallots; saute' 1 minute.

7. 7

   Add mushrooms, saute' 4 minutes.

8. 8

   Add wine, and cook for 3 minutes or until liquid almost evaporates.

9. 9

   Combine milk and flour in a small bowl; stir well with a whisk.

10. 10

    Add milk mixture to pan; cook 3 minutes or until slightly thick.

11. 11

    Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.

12. 12

    Serve over pasta, sprinkle with parsley, if desired.