Chicken and Mushrooms in Garlic White Wine Sauce

I know, I know...it's been awhile. I apologize. Work is keeping me very busy these days!

Here's a recipe from one of my favorite cooking magazines, Cooking Light. It's dairy-free and it tastes like it was made in an italian restaurant. I will note my specifications at the bottom.

4 ounces uncooked medium egg noodles
1 lb. skinless boneless chicken breast halves
2 Tblsp. all-purpose flour, divided
1/2 tsp. salt, divided
1/4 tsp black pepper, divided
2 Tblsp. olive oil, divided
1 Tblsp. bottled minced garlic
1/2 tsp. dried tarragon
1 package presliced fresh mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated parmesan cheese

1 - Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2 - Cut chicken into 1-inch pieces. Combine 1 Tblsp. flour, 1/4 tsp. salt and 1/8 tsp. pepper, stirring well with a whisk. Sprinkle mixture over the chicken and toss to coat.
3 - Heat oil in nonstick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tblsp. oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 Tblsp. of flour; cook 1 min stirring constantly. Stir in broth, remaining salt, remaining pepper, cook 1 min or until slightly thick, stirring frequently.
4 - Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 min 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 and top each serving with 1 Tblsp. cheese
Yield -- 4 servings

TAD recommends: Swap the egg noodles for 6-8 ounces of angel hair pasta. Omit the tarragon. Omit the oil and use extra broth to saute the chicken (so much healthier for you!) Add 1 tablespoon of garlic to the recommended 1 tablespoon in the recipe(we like garlic). Enjoy!!