1. Prepare pappardelle as the label directs; drain, return to saucepot, and cover. Makes about 3½ cups.

2. Sprinkle chicken with ½ teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook for 7 minutes or until golden brown, turning once. Transfer to a plate.

3. In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add mushrooms; cook and stir for 5 minutes or until starting to brown. Sprinkle with flour; cook and stir for 1 minute. Stir in wine; cook for 2 minutes, scraping browned bits from the bottom of the skillet with a wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir for 5 minutes or until sauce is thickened and the internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.

4. Serve chicken and pasta garnished with parsley, if desired.

• 18 g Fat
• 3 g Saturated
• 131 mg Cholesterol
• 752 mg Sodium
• 44 g Carbohydrates
• 3 g Fiber
• 7 g Sugars
• 38 g Protein