Creamy Chicken and Portabella Mushrooms over Whole Wheat Noodles

I found my portabellas at the Green Market, they were so big I only needed 3!

Whole Portabella Mushrooms ( wipe off excess dirt with damp paper towel, and let air dry for a bit) Sliced 1/2 inch thick

1 lb dark chicken thighs ( excess fat trimmed)

1 package of Whole Wheat Yolk-less Noodles

1-2  shallots sliced thin

2/3 cup fat free creamer

1/3 cup fat free chicken broth

1 tbsp unsalted butter

1/2 tbsp All Spice

salt and pepper

1 tbsp cinnamon

2 tbsp olive oil divided

Boil water on stove top and cook noodles per directions. Season chicken well and cut into strips. Place in pan with heated olive oil and brown on both sides. Set aside. In the very same pan add the shallots and olive oil and butter cook while scraping off brown bits from chicken 2-3 mins. Add in Mushrooms and cook for 4-5 min.Add chicken broth, then lower heat and add in creamer slowly. Add in chicken and  spices. Simmer for about 10 min. Cook till chicken cooked thru. Place noodles in pan and mix well. Serve with a little sprinkle of Parmesan too.

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2 CommentsLeave a comment

  1. This is the perfect post and may be one that needs to be followed up to see how things go

    A close friend e-mailed this link the other day and I will be eagerly hoping for your next post. Keep on on the excellent work.

    • Just found your post n the spam box! But thank you for your compliment! The dish was sooo yummy! And very easy to make, give it a try! 🙂


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