 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Ingredients:
1/4 cup(s) butter |
4 ounce(s) chopped pancetta |
3 cup(s) diced cooked chicken |
1/2 cup(s) dry white wine |
1/4 cup(s) flour |
1 cup(s) frozen baby peas |
1 cup(s) grated parmesean cheese |
2 1/2 cup(s) milk |
1 6 oz jar(s) sliced mushrooms |
8 ounce(s) thin spaghetti |
Directions:
1. ) Cook pasta according to directions.
2. ) Saut pancetta and mushrooms in oil in a dutch oven (or a skillet) over medium-high heat 3 to 5 minutes. You want the pancetta and mushrooms to brown a bit. I tossed the peas in at the end to flavor and thaw them. Set aside in a dish.
3. ) Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Add and melt parmesan cheese.
4. ) Remove from heat. Stir in chicken, pancetta, peas, mushrooms, and pasta.
5. ) Be lazy like me, don't spoon the mixture into a pan! Put the dutch oven straight in the oven and cook at 350 for about 35 minutes.
|
|