Ingredients:

• 1 Tbsp Olive Oil
• 1 lb Chicken (cubed)
• Salt, Pepper, Garlic Powder, Onion Powder
• 8 oz sliced mushrooms
• 1 cup white onion
• 1 12 oz. can of artichoke hearts (chopped)
• 8 oz. frozen spinach (cooked)
• 1 Tbsp. minced garlic
• 1/2 cup white wine
• 1 – 1/2 cup chicken broth
• 1 Tbsp Dijon mustard
• 1/2 cup fat free light sour cream
• 1 Package Egg Noodles
• Parsley
• Parmesan Cheese

Instructions:

1. Cook egg noodles according to package directions.
2. In a large skillet, heat olive oil over medium-high heat.
3. Season chicken with salt, pepper, onion powder and garlic powder. Sauté the chicken for 5 minutes until browned. Set chicken aside.
4. Add more olive oil if necessary. Sauté mushrooms for about 4-5 minutes until browned. Set aside.
5. Add more olive oil if necessary. Sauté onion for 2-3 minutes until softened. Add garlic and cook for an additional 30 seconds.
6. Return mushrooms to the skillet. Add wine and cook for an additional minute.
7. Add chicken broth and Dijon mustard to the skillet and cook for 5 minutes.
8. Return the chicken to the skillet. Turn off the heat. Add the artichoke, spinach and sour cream and mix together.
9. Mix together chicken mixture with the egg noodles.
10. Serve with parsley and parmesan cheese.