Chicken in Creamy Mushroom Sauce

• 2 T. cornstarch
• 1 c. water
• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1/4 c. chopped onion
• 1 clove garlic, crushed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 red bell pepper, coarsely chopped
• 3 c. sliced mushrooms
• 1/4 c. dry white wine
• 1 tsp. chicken bouillon granules
• 2 T. reduced-fat sour cream
• 3 c. hot cooked bow tie pasta

Stir cornstarch into water; reserve.

Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.

Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Serve over pasta.

• Yields: 6 servings
• Preparation Time: 25 minutes