Creamy Chicken and Pasta

From Simple and Delicious (March/April 2006), page 29.

Prep/Total Time: 30 min
Yield: 5 servings

2 cups uncooked penne or medium tube pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
½ cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
¼ teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Notes:
- Meatless Version: Omit chicken and double mushrooms.
- Make it Healthier: Replace the cream with fat-free half and half.

Nutrition Facts:
1 cup =  431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.