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View Full Version : looking for recipe from Cooking Light April 2001



sandyv
06-10-2005, 12:04 PM
Hello. I am looking for the recipe for Creamy Chicken and Mushrooms, page 182, from the April 2001 issue of Cooking Light. I still have the issue, but page 182 is torn out. I had removed the one page from the magazine so that I could prepare the recipe at a friend's home. Why I didn't just take the complete magazine over, I will never know. Can anyone assist?

Laurielee
06-10-2005, 12:12 PM
Hi and welcome!, if you are a subscriber you can enter April 2001 in the search function in the top right, I did that though and didnt see therecipe, could it be from another month?


Laurie

sandyv
06-10-2005, 12:16 PM
Hi. Thank you. I tried that search as well and got the same results of course. I have the magazine in front of me, April 2001. It is one of the "30 minutes or less" menus. Thanks for your help though.

krispy spo
06-10-2005, 12:20 PM
Here it is -

Creamy Chicken & Mushrooms

1 cup uncooked medium egg noodles
Cooking spray
1 lb. skinless, boneless chicken breast, cut into bit-size pieces
1 tsp. olive oil
1/2 cup chopped shallots
1 (8 oz) package presliced mushrooms
1/2 cup dry white wine
1 cup fat-free milk
2 tsp. all purpose flour
1/3 cup (3 oz) spreadable cheese with garlic and herbs (such as Alouette)
2 tbsp chopped fresh parsley
1/4 tsp. black pepper
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add chicken, sauté 4 minutes or until done. Remove chicken from pan, set aside.
Heat oil in pan over medium-high heat. Add shallots, sauté 1 minute. Add mushrooms, sauté 4 minutes. Add wine, cook for 3 minutes or until liquid almost evaporates.
Combine milk and flour in a small bowl, stir well with a whisk. Add milk mixture to pan, cook 3 minutes or until slightly thick. Add chicken, cheese, 2 tbsps. parsley, and pepper, reduce heat and simmer for 3 minutes or until thoroughly heated. Serve over pasta, sprinkle with parsley if desired. Yields 4 servings
Calories 338 (18% from fat); Fat 6.9g (sat. 2.5g. mono 1.7g. poly 1.1g); protein 37.1g, carb 31.3g, fiber 2.9g, chol 101mg, iron 3.5mg, sodium 241mg, calc 116mg

sandyv
06-10-2005, 12:27 PM
Fantastic! Thanks a million.
Sandy.