Creamy Pasta with Chicken and Mushrooms

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

Preparation

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.