Pasta Alfredo With Wine-Poached Chicken

Cooking for two sometimes poses problems with sauce mixes, so I combined two recipes into one to use the extra sauce. The chicken can be used straight from the freezer.

• Ready In: 45 mins
• Serves: 2-3

Ingredients

• 4  ounces  small white mushrooms, quartered
• 1⁄3 cup chicken broth
• 1⁄2 cup  dry wine
• 1⁄8 teaspoon white pepper
• 1⁄2 teaspoon dried tarragon
• 2  boneless skinless chicken breasts
• 4  ounces  wide egg noodles
• 7  ounces alfredo sauce mix (Knorr is good)
• 1 1⁄2 cups milk
• 1  tablespoon butter
•  salt
•  parsley (optional)

Directions

1. In a 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon.
2. Add chicken, cover and bring to the boil over high heat.
3. Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
4. Cut to test.
5. While chicken is cooking, cook pasta according to package directions.
6. Drain, add 1 tablespoon butter to keep it from sticking together; set aside.
7. Prepare sauce according to package directions and add to noodles.
8. Add chicken and enough of the wine mixture to thin down a little and add flavor.
9. Add salt to taste and sprinkle with parsley, if desired.
10. Serve with lettuce wedge and dressing.