1 pkg medium egg noodles
1 to 1 1/4 lbs skinless, boneless chicken, cut into 1 inch pieces
4 tblsp whole grain brown rice flour
Salt, Pepper, Garlic Powder
3-4 tablespoons olive oil, divided
2-3 large cloves garlic, minced
16oz freshly sliced mushrooms
1 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 tsp tarragon
Freshly grated Parmesan cheese for serving
Red pepper flakes (optional)
Cook noodles according to package directions. Drain & keep warm.
Place chicken in a shallow dish. Combine 3 tablespoons flour, a little salt, pepper & garlic powder, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1-2 tablespoons oil to pan. Add garlic, tarragon & mushrooms to pan; sauté for 5 minutes or until liquid evaporates & mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, a little salt and pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover. Stir in noodles & cook 1 minute until thoroughly heated.
Serves about 6.
{Food for Thought}
This is not a saucy dish but everything is nicely coated with the wine/broth mixture. Some are not fans of tarragon but I highly recommend using it as it really lends something nice to the dish. I also loved the little kick from the red pepper flakes. I used Sauvignon Blanc for the wine & a mixture of cremini and white buttons for the mushrooms and wouldn't change a thing. I chose to use whole grain flour to healthify the dish further & it was wonderful. You could go even further by using whole grain pasta. I didn't because some people in the family don't enjoy it as I do.
