Creamy Chicken And Mushrooms (Cooking Light)

• 2 cups uncooked medium egg noodles
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 teaspoon olive oil
• 1/2 cup chopped shallot
• 1 cup nonfat milk
• 1 (8 ounce) package presliced mushrooms
• 1/2 cup dry white wine
• 2 teaspoons all-purpose flour
• 1/3 cup spreadable cheese with garlic and herbs (such as Aloutte)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken, saute' 4 minutes or until done.
4. Remove chicken from pan, set aside.
5. Heat oil in pan over medium high heat.
6. Add shallots; saute' 1 minute.
7. Add mushrooms, saute' 4 minutes.
8. Add wine, and cook for 3 minutes or until liquid almost evaporates.
9. Combine milk and flour in a small bowl; stir well with a whisk.
10. Add milk mixture to pan; cook 3 minutes or until slightly thick.
11. Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
12. Serve over pasta, sprinkle with parsley, if desired.

egg noodles, chicken breast, olive oil, shallot, nonfat milk, mushrooms, white wine, flour, spreadable cheese with garlic, parsley, black pepper

Taken from www.food.com/recipe/creamy-chicken-and-mushrooms-cooking-light-17434 (may not work)