4 servings (serving size: 3/4 cup chicken mixture and 1 cup pasta)
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
How to Make It
Cook noodles according to package directions, omitting salt and fat.
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.
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.