Chicken and Mushrooms in Garlic White Wine Sauce

This was a quick and easy week night meal. I added some chopped onion at Bryan’s request. I also reduced the olive oil, omitted the parmesan cheese and increased the pasta from 4 oz to 6 oz. The additional pasta made for a nice lunch for work the next day. A quite tasty meal that I look forward to making again!

Adapted from Cooking Light

Ingredients
6 oz uncooked medium whole wheat egg noodles
1 lb skinless, boneless chicken breast halves
2 T all-purpose flour, divided
1/2 t salt, divided
1/4 t black pepper, divided
2 t olive oil, divided
3-4 garlic cloves, mince
1/2 t dried basil
1/2 - 1 cup chopped onion
1 (8 oz) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth

Directions
1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

2. 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.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.

4. Add remaining 1 teaspoon oil to pan. Add garlic, tarragon, and onions to pan; sauté for 3 minutes. Add mushrooms and sauté for an additional 3 minutes or until liquid evaporates and mushrooms darken.

5. 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.

6. 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. Serve!

The Facts
4 servings
Calories 328.2
Total Fat 4.2 g
Fiber 6.7 g
WW Points 6