Evaporated milk delivers all the creaminess of whipping cream without the usual fat in this dish that mushroom lovers will adore.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Cut chicken across the grain into thin strips. In large skillet, heat half of the oil over medium-high heat; cook chicken, stirring, for about 4 minutes or until golden and no longer pink inside. Transfer to plate; keep warm.
Add remaining oil to pan; cook onions, mushrooms and thyme, stirring occasionally, for about 10 minutes or just until mushrooms are golden and liquid is evaporated. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in chicken stock and evaporated milk; cook, stirring, for 2 minutes or until thickened. Stir in chicken.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Add sauce and half of the parsley; toss to coat. Serve sprinkled with remaining parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 691 mg
- Protein 27 g
- Calories 434.0
- Total fat 12 g
- Cholesterol 44 mg
- Saturated fat 3 g
- Total carbohydrate 56 g
%RDI
- Iron 26.0
- Folate 20.0
- Calcium 12.0
- Vitamin A 4.0
- Vitamin C 20.0
