Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!


Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:


Chicken and Mushrooms in Garlic White Wine Sauce


Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

  • Yield: 4 servings


  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh garlic
  • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup shaved Parmesan cheese


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon 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, tarragon, 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 remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, 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. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.


I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget 😉 My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

A five star fall dessert… Cinnamon Apple Cake – from Cooking Light Magazine!

Cooling Cake – It’s not easy to wait!

Fall is in the air… or at least in Charleston, SC it will be soon! What do you think of when you think of fall? I think of apple cider, I think of Yate’s Cider Mill in Rochester, MI. One of my all time favorite places to grab some great crisp, sweet apples, a cup of apple cider, aaaaahhhhhh, and one of those sinful cider mill doughnuts rolled in granulated sugar and cinnamon. Ah, wish they were right around the corner, but its probably a good thing they are far away… VERY far away. If you want a dessert that isn’t too bad for you and has the bonus of making your house smell FAN-TAS-TIC! This is the recipe for you! It’s from Cooking Light magazine and you can click HERE to go to where you can quickly print the recipe, otherwise, see below! This recipe was featured in 1997, it was the reason I asked for a springform pan for Christmas that year. The recipe was updated in 2000, it’s fabulous and you know what’s good for you I think yout’ll absolutely love it! The only change I made was that I used low fat cream cheese, not fat free… fat free is chalky in my opinion. But I haven’t tried it in this recipe. I need to… I also used butter instead of margarine. ok, here goes…

UPDATE 2020: The cake seems very sweet to me, I changed a few things from the Cooking Light original (link above): I use low fat cream cheese, butter and less sugar. I also used Honey Crisp apples (fabulous!!) and more cinnamon that it calls for in the cake and topping, but that’s a personal preference. I edited my changes in the version below. 

I LOVE Cooking Light recipes! I have so many favorites and this is another one!

Cinnamon-Apple Cake

Yield: 12 servings


  • 1 cup sugar
  • 3/4 cup (6 ounces) low fat cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2+ teaspoons ground cinnamon
  • 3 cups chopped peeled Honey Crisp apples (about 2 large)
  • Olive oil


  • Preheat oven to 350°.
  • Beat 1 cup sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with olive oil, and sprinkle with remaining cinnamon mixture.
  • Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Immediately run a knife around the edge of the cake and then cool cake completely on a wire rack, and cut using a serrated knife.
  • Cooking Light Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

🍎You won’t believe how good this will make the entire house smell!!

✍️ Until next time…

Pan-Fried Pork Chops and Homemade Applesauce Recipe!


You know sometimes how healthy, light fare just doesn’t sound very fair? That’s when you should make something like this. It’s still healthy, especially if you leave out the carbs (i.e. mashed potatoes swimming in butter). If you have a drawer full of apples that haven’t been eaten and are on their way to retirement this is a great recipe… It’s so tasty… From Cooking Light Magazine… Click HERE if you would like to be taken to the website to make it quick to print… and on to the recipe…!

Pan-Fried Pork Chops and Homemade Applesauce


  • Applesauce:
  • 1 tablespoon butter
  • 3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • Pork:
  • 1/2 cup all-purpose flour
  • 4 (5-ounce) bone-in center-cut pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil


  • 1. To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.
  • 2. To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 1/2 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Cooking Light

Ahhh, so are you going to give it a whirl? You will be thrilled at how tasty this is! Catch you back here tomorrow!

Hot Artichoke Cheese Dip!!


This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!

You can click HERE to be taken directly to this recipe, so that it’s quick to print, it’s on the website where they have all the Cooking Light recipes or you can check it out from here:

Hot Artichoke-Cheese Dip

Cooking Light – September 2008

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)


2 garlic cloves (I didn’t use garlic)

1 green onion, cut into pieces

1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)

1/3 cup reduced-fat mayonnaise (I used Canola Mayo)

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)


1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette, that I have heated in the oven and sliced fairly thin.

Nutritional Information

Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg

Have a great day… catch you back here tomorrow!

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