Creamy Chicken and Mushrooms

Total Time
30mins
Prep 10 mins
Cook 20 mins

My guests really enjoyed this dish - in fact, they asked for the recipe, so I thought I would share it with all of you. It was easy, tasty, and had a nice presentation. I used soy milk rather than skim, and not one person noticed.(from Dec 2002 Cooking Light magazine) I served with a nice salad. Enjoy!

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Add chicken; saute 4 minutes or until done.
  4. Remove from pan.
  5. Heat oil in pan over medium-high heat.
  6. Add chopped shallots; saute 1 minute.
  7. Add mushrooms, saute 4 minutes.
  8. Add wine, cook 3 minutes or until liquid almost evaporates.
  9. Combine milk and flour in small bowl; stir well with a whisk.
  10. Add milk mixture to pan; cook 3 minutes or until slightly think.
  11. Add chicken, cheese, parsley, and pepper.
  12. Reduce heat and simmer 3 minutes, or until thoroughly heated.
  13. Server over pasta; sprinkle with additional parsley, if desired.

Reviews

(1)
Most Helpful

Excellent recipe! I lowered the carbs further by using Atkins ThickenThin to replace flour; and Hood's 2% Carb Countdown milk. I didn't serve over noodles but have them available for my guests.

Jo in Arlington January 23, 2004

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