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Creamy Pasta with Chicken and Mushrooms

Yield 4 servings (serving size: 3/4 cup chicken mixture and 1 cup pasta)
Ultrafine instant flour dissolves quickly in liquid. All-purpose flour works, too, but it requires more whisking to avoid lumps.

Ingredients

  • 1/2 pound wide egg noodles
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 cups prewashed baby spinach
  • 1/2 cup dry white wine
  • 1 cup evaporated low-fat milk
  • 1 tablespoon instant flour (such as Pillsbury Shake and Blend Flour)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 416
  • caloriesfromfat 16 %
  • fat 7.6 g
  • satfat 2.2 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 28.5 g
  • carbohydrate 52.5 g
  • fiber 3.7 g
  • cholesterol 97 mg
  • iron 4.2 mg
  • sodium 592 mg
  • calcium 207 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat.

  2. While noodles cook, heat oil in a large skillet over medium-high heat. Add onion and mushrooms to pan; cook 3 minutes or until mushrooms are tender, stirring constantly. Add chicken to pan; cook 4 minutes, stirring constantly. Add spinach and wine; cook 2 minutes or until spinach wilts, stirring occasionally.

  3. Combine milk and instant flour, stirring with a whisk. Add milk mixture to pan; cook 2 minutes or until sauce thickens. Stir in salt and pepper. Serve over noodles.