Ingredients
4 cups uncooked multigrain bow tie pasta1/2 pound sliced fresh mushrooms1 medium onion, chopped2 teaspoons olive oil2 garlic cloves, minced1/2 cup white wine or reduced-sodium chicken broth4 ounces fat-free cream cheese, cubed2 tablespoons cornstarch2 cups whole milk2 cups cubed cooked chicken breast1/2 cup grated Parmigiano-Reggiano cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1/4 teaspoon pepper1/8 teaspoon saltAdditional grated Parmigiano-Reggiano cheese, optional
Preparation
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.
