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Creamy Mushroom and Chicken Toss

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Mushroom and Chicken Toss

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 434
pro 27 g
total fat 12 g
sat. fat 3 g
carb 56 g
fibre 5 g
chol 44 mg
sodium 691 mg
% RDI: -
calcium 12
iron 26
vit A 4
vit C 20
folate 20

Evaporated milk delivers all the creaminess of whipping cream without the usual fat in this dish that mushroom lovers will adore.

Ingredients

  • 2 boneless skinless chicken breasts, (8 oz/250 g total)
  • 2 tbsp vegetable oil
  • 3 onions, sliced
  • 1 lb mushrooms, sliced
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup chicken stock
  • 1/2 cup evaporated milk
  • 4 cups rotini pasta
  • 1/4 cup chopped fresh parsley

Preparation

Cut chicken across the grain into thin strips. In large skillet, heat half of the oil over medium-high heat; cook chicken, stirring, for about 4 minutes or until golden and no longer pink inside. Transfer to plate; keep warm.

Add remaining oil to pan; cook onions, mushrooms and thyme, stirring occasionally, for about 10 minutes or just until mushrooms are golden and liquid is evaporated. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in chicken stock and evaporated milk; cook, stirring, for 2 minutes or until thickened. Stir in chicken.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Add sauce and half of the parsley; toss to coat. Serve sprinkled with remaining parsley.

Source : © CanadianLiving.com

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