2 Tablespoons butter or margerine
2 green onions or 1 medium onion chopped fine
1 cup mushrooms, thinly sliced
1 1/2 cups chicken stock
1 1/2 cups pasta noodles
1/2 cup half and half or milk or evaporated skim milk
4 teaspoons cornstarch
2 cups diced cooked chicken
2 teaspoons Dijon mustard
1/4 teaspoon salt and 1/4 teaspoon pepper
1/4 cup grated Parmesan (optional)
Melt butter in 10 inch nonstick skillet over moderate heat. Add green onions and saute, stirring for about 1 minute.
Add mushrooms and saute, stirring occasionally for 3 minutes, or until limp.
Pour in stock and bring to a boil. Adjust heat so mixture bubbles gently. Simmer, uncovered, stirring occasionally for 5 minutes.
Cook noodles.
Blend half and half with the cornstarch in a small bowl.
Whisk cornstarch mixture into skillet and cook, stirring constantly for 2 to 3 minutes or until thickened.
Mix in chicken, muistard, salt and pepper.
Simmer, uncovered, stirring occasionally, for 5 minutes.
Drain pasta and transfer to large serving bowl.
Add skillet mixture and toss well. Serve with cheese if desired.
copyright 2011 tas