Chicken-Pasta-Mushroom Dish

D made this. It was kind of bland, although I think easy to make. He subbed breasts for thighs since they were cheaper this week at Kroger.

This Chicken Stroganoff dish is better.

We had with salad.

Chicken-Pasta-Mushroom Dish

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

1 tablespoon olive oil
8 skinless, boneless chicken thighs (about 2 pounds)
2 cups 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 teaspoon dried thyme
1/2 teaspoon salt
2 bay leaves
2/3 cup 1% low-fat milk
2 tablespoons all-purpose flour
4 cups hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped pasta)

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

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.

CALORIES 474 (26% from fat); FAT 13.6g (sat 3.2g,mono 5.4g,poly 2.8g); IRON 4mg; CHOLESTEROL 191mg; CALCIUM 99mg; CARBOHYDRATE 27.3g; SODIUM 536mg; PROTEIN 51.3g; FIBER 2g

Cooking Light, OCTOBER 2002