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.