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Prep 15min
Total30min
Servings4
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Ingredients
1 1/3
cups uncooked rosamarina (orzo) pasta (8 ounces)
2
tablespoons margarine or butter
3/4
pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2
pound mushrooms, sliced (3 cups)
2
medium green onions, sliced (1/4 cup)
2
cloves garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/8
teaspoon pepper
1
cup milk
1/2
cup grated Parmesan cheese
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Steps
1
Cook and drain pasta as directed on package.
2
While pasta is cooking, melt margarine in 3-quart saucepan over medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
3
Stir in flour, thyme and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
4
Pour chicken mixture over pasta; toss if desired.
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Purchase chicken already cut into 1-inch pieces and fresh mushrooms already sliced.
Serve with fresh tomato slices marinated in Italian dressing and sprinkled with fresh chopped basil leaves or parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
410
Calories from Fat
115
Total Fat
13g
Saturated Fat
4g
Cholesterol
60mg
Sodium
340mg
Total Carbohydrate
43g
Dietary Fiber
2g
Protein
32g
% Daily Value*:
Iron
20%
20%
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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