Chicken in Ale

Chicken in Ale

6 servings Start to Finish: 30 minutesIngredients

12 ounces dried fettuccine
6 skinless, boneless chicken breast halves
1/3 cup chopped onion
4 teaspoons olive oil or cookingoil
2 1/2 cups packaged sliced fresh mushrooms
1 1/4 cups chicken broth
1/3 cup brown ale, beer, or amber nonalcoholic beer
4 teaspoons white wine Worcestershire sauce
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
Fresh thyme sprigs (optional)

Directions
In a large saucepan cook pasta according to package directions.
Meanwhile, in a large skillet cook chicken and onion in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once.
Carefully add mushrooms, 3/4 cup of the broth, the ale, Worcestershire sauce, thyme, salt, and pepper to skillet. Bring to boiling; reduce heat. Cook, covered, for 5 to 6 minutes or until chicken is no longer pink (170°). Remove chicken breasts; keep warm.
In a screw-top jar combine flour and the remaining 1/2 cup broth. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Drain pasta; transfer to a serving bowl. Top with chicken breasts and sauce. If desired, garnish with fresh thyme.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 450
Total Fat (g) 7
Saturated Fat (g) 1
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 2
Cholesterol (mg) 88
Sodium (mg) 420
Carbohydrate (g) 49
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 45
Vitamin C (DV%) 4
Calcium (DV%) 4
Iron (DV%) 18
*Percent Daily Values are based on a 2,000 calorie diet