Yield
4 servings

This easy and rich chicken entree is speedy to make, incredibly comforting to eat, and low enough in fat and calories to make for a stress- and guilt-free dinner tonight. If you'd prefer, you can serve the chicken and sauce over a different pasta noodle--linguine would be a great choice here. We love the flavor variation and savory depth that a diversity of mushrooms bring to this dish, but if you have trouble finding a packaged blend, feel free to use 8 ounces of your favorite mushroom.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Step 2

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Step 4

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Chef's Notes

This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

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