Chicken-Pasta-Mushroom Dish

Chicken-Pasta-Mushroom Dish Recipe
Photo: Karry Hosford

Yield:

4 servings (serving size: 2 chicken thighs and 1 cup pasta mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 474
Caloriesfromfat 26 %
Fat 13.6 g
Satfat 3.2 g
Monofat 5.4 g
Polyfat 2.8 g
Protein 51.3 g
Carbohydrate 27.3 g
Fiber 2 g
Cholesterol 191 mg
Iron 4 mg
Sodium 536 mg
Calcium 99 mg

Ingredients

1 tablespoon olive oil
8 skinless, boneless chicken thighs (about 2 pounds)
2 cups sliced mushrooms
1 cup chopped onion
2 garlic cloves, minced
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
2 bay leaves
2/3 cup 1% low-fat milk
2 tablespoons all-purpose flour
4 cups hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped pasta)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.

Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.

Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta.

Note:

October 2002
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