Creamy Chicken and Pasta

2 cups uncooked penne pasta

2 cups sliced fresh mushrooms

1 cup sliced green onions (or regular onion)

2 tbsp. butter

1/2 cup white wine 

1 tsp. minced garlic

1 tbsp. all purpose flour

1/3 cup water

1 cup heavy whipping cream

2 cups cubed cooked chicken

2 tbsp. capers, drained

1/4 tsp. salt

1/8 tsp. pepper

Shredded Parmesan cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender.  Add wine or broth and garlic.  Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture.  Bring to a boil.  Reduce heat; cook and stir for 2 minutes or until thickened.  Stir in cream.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta.  Add the pasta, chicken, capers, salt and pepper to cream sauce.  Cook for 3-4 minutes or until heated through.  Sprinkle with Parmesan cheese.

I got this recipe from Taste of Home magazine some years ago.  I omit the chicken sometimes and it's very good either way!