Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs and 1 cup pasta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.

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  • Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.

  • Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta.

Nutrition Facts

474 calories; calories from fat 26%; fat 13.6g; saturated fat 3.2g; mono fat 5.4g; poly fat 2.8g; protein 51.3g; carbohydrates 27.3g; fiber 2g; cholesterol 191mg; iron 4mg; sodium 536mg; calcium 99mg.
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