Braised Chicken with mushrooms

1 pkg no yolk wide egg noodles
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese

Cook the noodles according to pkg directions, drain.

Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.

Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.

Serves 4 (approx 1 1/2 cups ea)

6 points ea.