4 servings

Ingredients

12 ounces broad egg noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced button mushrooms
1’2 teaspoon garlic powder
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups), or use 2 cups of leftover roasted chicken
1/2 cup dry white wine
1 cup reduced-sodium chicken broth plus 1 1/2 tablespoons cornstarch or use 1 pkg. Chicken gravy mix that makes 1 cup
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons freshly chopped chives

Directions

Cook egg noodles according to package directions.
Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and garlic powder. Cook for 1 minute. Stir in chicken. Add wine and simmer for 1 minute.
In a small bowl, whisk together broth, cornstarch {or 1 cup chicken gravy}, and Worcestershire sauce. Add mixture to the pan and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in cooked noodles and toss to combine. Gently fold on sour cream over low heat. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives. Serve with a green vegetable.

 

 

 

 

 

 


Posted by in Chicken, Healthy Italian Cooking, mushrooms, Pasta