Rating: 4 stars
162 Ratings
  • 1 star values: 6
  • 2 star values: 18
  • 3 star values: 27
  • 4 star values: 42
  • 5 star values: 69

This easy and rich chicken entree is speedy to make, incredibly comforting to eat, and low enough in fat and calories to make for a stress- and guilt-free dinner tonight. If you'd prefer, you can serve the chicken and sauce over a different pasta noodle--linguine would be a great choice here. We love the flavor variation and savory depth that a diversity of mushrooms bring to this dish, but if you have trouble finding a packaged blend, feel free to use 8 ounces of your favorite mushroom.

David Bonom
Recipe by Cooking Light November 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

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  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

  • Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Chef's Notes

This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

350 calories; calories from fat 29%; fat 11.1g; saturated fat 2.6g; mono fat 6.2g; poly fat 1.4g; protein 34.3g; carbohydrates 26.5g; fiber 1.2g; cholesterol 99mg; iron 2.5mg; sodium 502mg; calcium 91mg.
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