chicken-pasta-mushroom dish
 
cooking light year 
 
4   servings
1 Tbsp  olive oil
8   skinless, boneless chicken thighs (about 2 pounds)
2 cup  sliced mushrooms
1 cup  chopped onion
2   garlic cloves, minced
3/4 cup  dry white wine
3/4 cup  fat-free, less-sodium chicken broth
1 tsp  dried thyme
1/2 tsp  salt
2   bay leaves
2/3 cup  1% low-fat milk
2 Tbsp  all-purpose flour
4 cup  hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped
  pasta
 
 
"every time i make this, someone goes home with the recipe because it's so 
tasty. i live alone, so i usually freeze part of the dish before adding 
the pasta." --helen engelhart, north saint paul, mn heat oil in a large 
nonstick skillet over medium-high heat. add chicken; saute 5 minutes on 
each side. remove from pan. add mushrooms, onion, and garlic to pan; saute 
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. yield: 4 servings (serving 
size: 2 chicken thighs and 1 cup pasta mixture). 
 
nutritional information: calories 474 (26% from fat); fat 13.6g (sat 3.2g, 
mono 5.4g, poly 2.8g); protein 51.3g; carb 27.3g; fiber 2g; chol 191mg; 
iron 4mg; sodium 536mg; calc 99mg 
 
 
 
(ID: 79354) Mirror: rec.food.recipes: Thu, Feb 20, 2003


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