Creamy Chicken Pasta

From Cooking Light - I altered a little.

9 oz pasta - I used Rotini but any large would work or use rice
12 oz boneless chicken breasts - cut into bite size pieces
3/4 t salt
3/4 t pepper
1 cup chicken broth
2 T flour
1/2 c half & half
1/3 cream cheese ( or mascarpone)
1/4 chopped parsley
1/2 c chopped onion
1t minced garlic
1t thyme (or a season mix)
8 oz mushrooms (i used 12 oz fresh)
3T red wine vinegar (I used balsamic)  I would cut to 2 T
1/2 t dijon mustard - don't use more
1 can peas ( not in original recipe but a good way to sneak veges in)

Cook Pasta.

Heat large skillet or dutch oven over medium heat.  Add a bit of olive oil, onion and garlic.  Cook 5 minutes.  Add thyme & mushrooms,  cook 8 minutes until everything is golden.Add the peas along with salt & pepper to taste.
Remove from pan and let sit.
Mix vinegar and mustard and set aside
Add chicken to pan, salt & pepper.  Cook 4 minutes until brown on all sides.  Combine 1/4 c broth with flour.  Add mix along with rest of the stock to the chicken.  Add 1/2 & 1/2.  Bring to boil and cook an additional 2 minutes until chicken is done.  Remove from heat, stir in cream cheese and 2 T parsley.  Mix until cheese melts.  Add the vinegar mixture, stir.  Add the veges and pasta.  Add salt & pepper to taste.  Top with the remaining parsley and serve.