Chicken-Pasta-Mushroom Dish

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.