Ingredients
- 1 tablespoon olive oil
- 8 skinless, boneless chicken thighs (about 2 pounds)
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 2 garlic cloves, minced
- ¾ cup dry white wine
- ¾ cup fat-free, less-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 2 bay leaves
- ⅔ 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)
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan. |
2. 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. |
3. 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. |