Creamy Mushroom and Chicken Toss Creamy Mushroom and Chicken Toss

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : ©



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 691 mg
  • Protein 27 g
  • Calories 434.0
  • Total fat 12 g
  • Cholesterol 44 mg
  • Saturated fat 3 g
  • Total carbohydrate 56 g


  • Iron 26.0
  • Folate 20.0
  • Calcium 12.0
  • Vitamin A 4.0
  • Vitamin C 20.0
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Creamy Mushroom and Chicken Toss