This recipe was lifted from a long-ago milk calendar. Everyone likes it so it has served us well. I chop up everything beforehand and leave it in the fridge – then throw it together at suppertime. Enjoy!
Ingredients:
8 oz. fettuccine or spaghetti
2 t. vegetable oil
2 c. sliced mushrooms
1 c. chopped onion
1 c. sliced celery
3 cloves garlic, minced
2 T. flour
2 c. milk
1 1/2 c. cooked chicken (or turkey strips or shrimp)
1/2 c. grated parmesan cheese
1 T. dried parsley flakes
2 t. dry basil
1/2 t. each salt and pepper
Cook pasta until firm and drain. Meanwhile, in a large saucepan, heat the oil over medium heat and cook the mushrooms, onion, celery and garlic, stirring often for about 8 minutes or until tender.
Whisk flour into cold milk until well-mixed and stir into the mushroom mixture. Cook, stirring until hot.
Add chicken, parmesan, parsley, basil and hot pasta. Simmer, stirring gently for 3-5 minutes or until sauce thickens. Season with salt and pepper.
*Feel free to substitute coriander for basil and any fresh vegetable (such as cubed red pepper) or thawed frozen vegetable for celery.