Creamy Chicken and Mushrooms

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  uncooked  medium egg noodles
• 1  lb boneless skinless chicken
• 1  teaspoon olive oil
• 1⁄2 cup  chopped shallot
• 1 (8 ounce) package  preslices mushrooms
• 1⁄3 cup dry white wine
• 1  cup nonfat milk
• 2  teaspoons all-purpose flour
• 1  ounce  spreadable cheese with garlic and herbs (such as Alouette)
• 2  tablespoons  chopped fresh parsley
• 1⁄4 teaspoon black pepper
•  chopped fresh parsley, for decoration (optional)

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.