Chicken in Creamy Mushroom Sauce

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  tablespoons cornstarch
• 1  cup water
• 1  lb boneless skinless chicken breast
• 1⁄4 cup  chopped onion
• 1  clove garlic, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  red bell pepper, coarsely chopped
• 3  cups  sliced mushrooms, about 8 ounces
• 1⁄4 cup dry white wine (or water)
• 1  teaspoon chicken bouillon granule
• 2  tablespoons reduced-fat sour cream
• 3  tablespoons  chopped fresh chives
• 3  cups  hot cooked farfalle pasta, bow tie pasta

Directions

1. Stir cornstarch into water; reserve.
2. Cut chicken into thin strips.
3. Coat large skillet with nonstick cooking spray; heat until hot.
4. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
5. Stir in chicken and red pepper.
6. Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
7. Stir in mushrooms, wine and bouillon granules.
8. Heat to boiling; reduce Cover and simmer 1 minute.
9. Stir in sour cream.
10. Stir cornstarch mixture into skillet.
11. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened.
12. Sprinkle with chives.
13. Serve over pasta.