Creamy Chicken and Mushrooms (Cooking Light)

"30 minutes or less recipe from Cooking Light - very tasty and low fat too."
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Ready In:




  • Cook pasta according to package directions, omitting salt and fat.
  • While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken, saute' 4 minutes or until done.
  • Remove chicken from pan, set aside.
  • Heat oil in pan over medium high heat.
  • Add shallots; saute' 1 minute.
  • Add mushrooms, saute' 4 minutes.
  • Add wine, and cook for 3 minutes or until liquid almost evaporates.
  • Combine milk and flour in a small bowl; stir well with a whisk.
  • Add milk mixture to pan; cook 3 minutes or until slightly thick.
  • Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
  • Serve over pasta, sprinkle with parsley, if desired.

Questions & Replies

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  1. This was really easy and good. I ended up adding 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/8 teaspoon dried thyme, crushed to give this dish a little bit more flavor without adding fat. I would definitely make it again.
  2. We really liked this a lot but I'll have to agree that it needs a bit more seasoning. I would probably saute garlic in w/ shallots & mushrooms and add a bit of salt along with the pepper. I will make it again. We served it over rice.
  3. I don't see where all the stars came from,I found this to be virtually tasteless! Smelled great, but the sauce was too thin and the taste was bland!
  4. Yummy! This was really good. I used 3 wedges of Laughing Cow Light cheese wedges (35 calories each) as my spreadable cheese. I also added some thyme and oregano and garlic. It is so creamy. I will make this again soon! Thanks for sharing!
  5. This was very good, but needed more seasoning, was a little bland. I really liked the taste of the shallots in this.


  1. This dish is just great! I have made it several times now, and have made changes but it's still a household favorite. Instead of using egg noodles, I use Orzo pasta (a bit strange I know, but very good). I also double the sauce recipe to ensure enough to cover everything. This dish is wonderful, I highly reccommend it.



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