16 ounces egg noodles (didn't have these - so used fettuccini)
1-1/2 cups light honey mustard dressing (I used about 3/4 cup --- was plenty!)
1 can chicken gravy (10-12 ounces)
3/4 cup half and half (I used milk, but next time, I am using chicken broth because the sauce was relatively thick)
what to do...
Bring pasta water to a boil; cook pasta according to package instructions. Meanwhile, chop chives and cut mushrooms. Preheat a large sautee pan on medium-high for 2-3 minutes. Place oil in pan and add mushrooms. Cook 2-3 minutes, or until tender (I cooked them for a lot longer - not a fan of raw-ish mushrooms).
Reduce heat on mushrooms to medium. Stir in dressing, gravy, and half and half (or milk/chicken broth). Reduce heat to low; cook and stir 3-4 minutes or until sauce thickens. Heat chicken according to package instructions (if you are going the grilled chicken method - throw the sliced chicken in the sauce now - with chicken fingers, top these on the pasta at the very end). Drain pasta. Stir pasta and chives into mushroom mixture.