4 ounces uncooked medium egg noodles 1-pound skinless, boneless Chicken Thighs ¼ tsp each salt and pepper 2 tablespoons olive oil, divided 1 tablespoon minced garlic 1 (8-ounce) package presliced mushrooms 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. Season the chicken with salt and pepper to taste. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned.
Remove chicken from pan. Add remaining 1-tablespoon oil to pan. Add garlic, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in broth, cook 1 minute stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated.