Creamy Gorganzola with Chicken (Lower fat version)

Who doesn't love a pasta dish with a cheesy cream sauce?  I have cut out some fat in this recipe by substituting heavy cream with 2 % milk. Let's face it there is some difference but still extremely yummy. 

1 box of favorite pasta or whatever you have on hand.
1 pd of boneless chicken breast cut in bite size peices
3 cloves of garlic
3 basil leaves chopped roughly
3 swirls of olive oil
3/4 c milk
1 cup of gorganzola cheese crumbled
1/2 cup of white wine
1 cup of greens such as peas or brocolli
1/2 cup sliced mushrooms
Parmesan cheese
Parsley for garnish

In a large saute pan heat olive oil on medium heat, then add salted and peppered chicken pieces when golden brown and a little crispy flip.  Make a well in the middle of pan add garlic chopped and basil cook for about 2 minutes add the wine and reduce by half.  2-3 minutes.  Add milk and cheese to well and melt cheese stirring every few minutes.  Mix in the greens and mushrooms then add cooked pasta, stir until incorporated.  Top with Parmesan and parsley.  Serve with a crunchy bread