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Creamy Mushroom And Chicken Toss

pasta, chicken - breast

2 boneless skinless chicken breasts; 8 ounces total
2 tablespoons vegetable oil
3 onions; sliced
1 pound mushrooms; sliced
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/2 teaspoon (each) salt and pepper
1 cup chicken stock
1/2 cup evaporated milk
4 cups rotini
1/4 cup chopped fresh parsley

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.

Contributor: Canadian Living - April, 1998

Yield: 4 servings

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