Chicken in Creamy Mushroom Sauce

• 2 tablespoons cornstarch
• 1 cup water
• 1 lb boneless skinless chicken breast
• 14 cup chopped onion
• 1 clove garlic, crushed
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 red bell pepper, coarsely chopped
• 3 cups sliced mushrooms, about 8 ounces
• 14 cup dry white wine (or water)
• 1 teaspoon chicken bouillon granule
• 2 tablespoons reduced-fat sour cream
• 3 tablespoons chopped fresh chives
• 3 cups hot cooked farfalle pasta, bow tie pasta

1. Stir cornstarch into water; reserve.
2. Cut chicken into thin strips.
3. Coat large skillet with nonstick cooking spray; heat until hot.
4. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
5. Stir in chicken and red pepper.
6. Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
7. Stir in mushrooms, wine and bouillon granules.
8. Heat to boiling; reduce Cover and simmer 1 minute.
9. Stir in sour cream.
10. Stir cornstarch mixture into skillet.
11. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened.
12. Sprinkle with chives.
13. Serve over pasta.

cornstarch, water, chicken breast, onion, clove garlic, salt, pepper, red bell pepper, mushrooms, white wine, chicken bouillon granule, sour cream, fresh chives, pasta

Taken from www.food.com/recipe/chicken-in-creamy-mushroom-sauce-51267 (may not work)