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.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 16%
  • Fat: 7.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 28.5g
  • Carbohydrate: 52.5g
  • Fiber: 3.7g
  • Cholesterol: 97mg
  • Iron: 4.2mg
  • Sodium: 592mg
  • Calcium: 207mg


  • 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


  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.
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