Creamy Chicken and Mushrooms

• 2 cups uncooked medium egg noodles
• 1 lb boneless skinless chicken
• 1 teaspoon olive oil
• 12 cup chopped shallot
• 1 (8 ounce) packagepreslices mushrooms
• 13 cup dry white wine
• 1 cup nonfat milk
• 2 teaspoons all-purpose flour
• 1 ounce spreadable cheese with garlic and herbs (such as Alouette)
• 2 tablespoons chopped fresh parsley
• 14 teaspoon black pepper
• chopped fresh parsley, for decoration (optional)

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 from pan.
5. Heat oil in pan over medium-high heat.
6. Add chopped shallots; saute 1 minute.
7. Add mushrooms, saute 4 minutes.
8. Add wine, cook 3 minutes or until liquid almost evaporates.
9. Combine milk and flour in small bowl; stir well with a whisk.
10. Add milk mixture to pan; cook 3 minutes or until slightly think.
11. Add chicken, cheese, parsley, and pepper.
12. Reduce heat and simmer 3 minutes, or until thoroughly heated.
13. Server over pasta; sprinkle with additional parsley, if desired.

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

Taken from www.food.com/recipe/creamy-chicken-and-mushrooms-46220 (may not work)