Instructions: Cook pasta according to package directions, omitting salt and fat. (I used a pinch of salt.)

While pasta cooks, heat a large non-stick frying pan coated with cooking spray over medium-high heat. Add chicken and saute until done (about 4 minutes). Remove chicken from pan; set aside.

Heat oil in pan over med-high heat and add shallots. Saute 1 minute. Add mushrooms and saute 4 additional minutes. Add wine, and cook until most of the liquid evaporates, about 3 minutes.

Combine flour with milk in a small bowl (or measuring cup); stir well with whisk. Add milk mixture to pan; cook 3 minutes or until slightly thick. Add chicken, cheese, parsley, salt, and pepper, and simmer for 3 minutes or until heated through. Serve over drained pasta.

A serving is 3/4 cups pasta with 3/4 cup chicken mixture served on top of it.

Description: "Yummy sauce uses Alouette cheese"

NOTES : This was really tasty! One of Nicoles new favorites. The serving sizes seem a bit small. I would serve with a larger portion of pasta next time (maybe a full cup per serving instead of 3/4 cup). Original recipe called for no salt. I felt that it needed a generous sprinkling.

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