Refrigerate leftovers quickly.
Put the leftovers in covered containers and put them in the refrigerator.
Be sure to label and date the containers to jog your memory later. Leftovers
should be eaten 3-4 days after they're first put away.
Creamy Chicken and Mushrooms
2 C. uncooked medium egg noodles
1 lb. skinless, boneless chicken breast, cut into bite-size pieces
1 t. olive oil
1/2 C. chopped shallots
8 oz. package presliced mushrooms
1/2 C. dry white wine
1 C. milk
2 t. all-purpose flour
1/3 C. (3 oz.) spreadable cheese with garlic and herbs
2 T. chopped fresh parsley
1/4 t. black pepper
Chopped fresh parsley (optional)
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken, saute 4 minutes, or until done. Remove chicken
from pan; set aside.
Heat oil in pan over medium-high heat. Add shallots; saute 1 minute. Add
mushrooms; saute 4 minutes. Add wine, and cook for 3 minutes, or until liquid
Combine milk and flour in a small bowl; stir well with a whisk. Add milk mixture
to pan; cook 3 minutes or until slightly thick. Add chicken, cheese, 2 T.
parsley, and pepper; reduce heat, and simmer for 3 minutes or until thoroughly
Serve over pasta; sprinkle with parsley, if desired.