Chicken-Pasta-Mushroom Dish

Photo: Karry Hosford

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup pasta mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 474
  • Calories from fat: 26%
  • Fat: 13.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 51.3g
  • Carbohydrate: 27.3g
  • Fiber: 2g
  • Cholesterol: 191mg
  • Iron: 4mg
  • Sodium: 536mg
  • Calcium: 99mg

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

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.
  2. 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.
  3. 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.
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