Chicken Bow Tie Alfredo

• 4 cups uncooked multigrain bow tie pasta
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 4 ounces fat-free cream cheese, cubed
• 2 tablespoons cornstarch
• 2 cups whole milk
• 2 cups cubed cooked chicken breast
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Additional grated Parmigiano-Reggiano cheese, optional

1. Cook pasta according to package directions. Meanwhile, in a
2. coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
4. Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.

pasta, mushrooms, onion, olive oil, garlic, white wine, cream cheese, cornstarch, milk, chicken breast, cheese, fresh basil, pepper, salt, cheese

Taken from www.tasteofhome.com/recipes/chicken-bow-tie-alfredo/ (may not work)