Cook pasta according to package directions. Meanwhile, in a large
nonstick skillet coated with cooking spray, saute mushrooms and
onion in oil until tender. Add the garlic; cook 1 minute longer. Stir
in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese
until melted.
Combine cornstarch and milk until smooth; stir into skillet. Bring to
a boil; cook and stir for 2 minutes or until thickened. Add the
chicken, cheese, basil, pepper and salt; cook and stir until cheese is
melted.
Drain pasta; add to chicken mixture. Heat through. Sprinkle with
additional cheese if desired. Yield- 6 servings.
Nutritional Facts
1-1/4 cups (calculated without additional cheese) equals 430
calories, 10 g fat (3 g saturated fat), 51 mg cholesterol, 345 mg
sodium, 50 g carbohydrate, 5 g fiber, 33 g
Originally Submitted
4/14/2012
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