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This is a great recipe! and a great way to use up some leftover chicken.
Enjoy!
hugs,
peg
Savory Spaghetti and Chicken
1 pkg. Thin Spaghetti
1/4 cup (1/2 stick) butter or margarine
3 cups (about 9 oz.) sliced fresh mushrooms
1/2 cup all-purpose flour
1 3/4 cup (about 14 oz.) condensed chicken broth
1 1/4 cups milk
2 1/2 cups (about 1 1/2 lb.) chopped cooked chicken
2 cups (10 oz. pkg.) frozen peas
1/2 cup grated Parmesan cheese
1/2 teaspoon lemon pepper seasoning
In 3 quart saucepan, melt butter. Add mushrooms; cook until tender. Stir in
flour; gradually add broth and milk, stirring constantly, until mixture is
smooth. Cook over medium heat, stirring frequently, until sauce thickens. Add
chicken and peas to sauce; heat thoroughly. Meanwhile, cook pasta according to
package directions; drain. Stir cheese and seasoning into chicken sauce; serve
over hot pasta.
Serves 4
Recipe Source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin
This is a great recipe! and a great way to use up some leftover chicken.
Enjoy!
hugs,
peg
Savory Spaghetti and Chicken
1 pkg. Thin Spaghetti
1/4 cup (1/2 stick) butter or margarine
3 cups (about 9 oz.) sliced fresh mushrooms
1/2 cup all-purpose flour
1 3/4 cup (about 14 oz.) condensed chicken broth
1 1/4 cups milk
2 1/2 cups (about 1 1/2 lb.) chopped cooked chicken
2 cups (10 oz. pkg.) frozen peas
1/2 cup grated Parmesan cheese
1/2 teaspoon lemon pepper seasoning
In 3 quart saucepan, melt butter. Add mushrooms; cook until tender. Stir in
flour; gradually add broth and milk, stirring constantly, until mixture is
smooth. Cook over medium heat, stirring frequently, until sauce thickens. Add
chicken and peas to sauce; heat thoroughly. Meanwhile, cook pasta according to
package directions; drain. Stir cheese and seasoning into chicken sauce; serve
over hot pasta.
Serves 4
Recipe Source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin