Creamy Pasta with Chicken and Mushrooms

Ultrafine instant flour dissolves quickly in liquid. All-purpose flour works, too, but it requires more whisking to avoid lumps.


4 servings (serving size: 3/4 cup chicken mixture and 1 cup pasta)

Recipe from

Cooking Light

Nutritional 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


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


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.

Barbara Seelig Brown,

Cooking Light

June 2004
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