Braised Chicken with Mushrooms

from weight watchers delicious decisions 6 points per serving

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (8 ounce) package  yolk-free wide egg noodles
• 1  teaspoon olive oil
• 1  lb boneless skinless chicken thighs, trimmed of all fat and cut into 2 inch pieces
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 lb shiitake mushroom, stemmed and sliced
• 1  red onion, thinly sliced
• 1⁄4 cup water
• 3⁄4 lb plum tomato, seeded and chopped
• 1  cup low sodium chicken broth
• 1⁄2 cup dry white wine
• 2  cloves garlic, minced
• 1  bunch spinach, cleaned and coarsely chopped
• 1⁄4 cup  fat-free half-and-half
• 3  tablespoons  grated parmesan cheese

Directions

1. cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
2. sprinkle with thyme, salt, pepper.
3. saute till browned, about 6 minutes.
4. stir in the muchroom, onion and water.
5. cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
6. add the tomatoes, broth, wine and garlic.
7. bring to a boil.
8. reduce heat, simmer, covered, 10 minutes.
9. stir in noodles, spinach, half-and-half and cheese.
10. simmer until the spinach just begins to wilt.