Friday, January 25, 2013

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.


  1. This sounds very interesting but what does 'c' stand for, is it a weight I have never heard of? Help!!

    Jackie Wilks


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