Creamy Pasta with Chicken and Mushrooms

Ingredients

• 2 cups prewashed baby spinach 
• 0.5 teaspoon pepper black
• 8 ounce cremini mushrooms sliced
• 0.5 cup cooking wine dry white
• 1 tablespoon flour instant such as Pillsbury Shake and Blend Flour
• 1 cup evaporated milk low-fat
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.8 teaspoon salt 
• 0.5 pound chicken breast boneless skinless cut into bite-sized pieces
• 0.5 pound wide egg noodles 

Equipment

• frying pan
• whisk

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, heat oil in a large skillet over medium-high heat.
3. Add onion and mushrooms to pan; cook 3 minutes or until mushrooms are tender, stirring constantly.
4. Add chicken to pan; cook 4 minutes, stirring constantly.
5. Add spinach and wine; cook 2 minutes or until spinach wilts, stirring occasionally.
6. Combine milk and instant flour, stirring with a whisk.
7. Add milk mixture to pan; cook 2 minutes or until sauce thickens. Stir in salt and pepper.
8. Serve over noodles.