Creamy Chicken Pasta

Just a few, rich flavorful ingredients make this dish delicious! The flavor reminds me somewhat of a stroganoff, but even better!

serves 6 ( about 1-1/3 c. = 10 points +)

• 9 oz. uncooked medium shell noodles
• 12 oz. boneless, skinless chicken breasts, cubed
• salt and pepper
• 1 c. fat free chicken broth, divided
• 2 T. flour
• 1/2 c. half and half
• 1/3 c. mascarpone cheese ( Italian cream cheese... smooth, rich and creamy)
• 2 tsp. dried parsley
• 1/2 c. chopped onion
• 1 tsp. crushed garlic
• 8 oz. baby bella mushrooms, sliced
• 3 T. red wine vinegar
• 1/2 tsp. Dijon mustard

Cook pasta according to package, omitting salt and fat; drain
Meanwhile, heat a large Dutch oven over medium heat. Coat with cooking spray. Season chicken with salt and pepper. Add chicken to pan and saute 4 minutes, turning to brown on all sides.
Combine 1/4 c. chicken broth with flour. Add flour mixture, remaining 3/4 c. broth and half-and-half to pan; bring to a boil. Cook 2 minutes or until thickened. Remove from heat. Season with salt and pepper. Add mascarpone and parsley, stirring until mascarpone is melted.

Heat a skillet over medium heat. Coat with cooking spray. Add onion and garlic. Cook 5 minutes. Add mushrooms and cook until tender. Season with salt and pepper. Stir in vinegar and mustard. 

Stir all ingredients together with the cream sauce.