Chicken And Parmesan

• 4 Tbsp. oleo, divided
• 1 c. sliced fresh mushrooms
• 1 c. half and half
• 1/2 c. diagonally sliced carrots
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 1/2 c. Parmesan cheese
• 1/2 c. frozen peas
• 2 cans white chicken, drained
• 6 oz. light and fluffy wide or extra wide noodles, uncooked

1. In a 2-quart saucepan over medium heat in 2 tablespoons hot oleo, cook mushrooms and carrots until tender and liquid is absorbed, stirring occasionally.
2. Stir in half and half, remaining oleo, pepper and nutmeg.
3. Heat to simmering; gradually stir in cheese and add peas and chicken.
4. Heat through.
5. Meanwhile, cook noodles according to package directions; drain.
6. In a large serving bowl, gently toss hot noodles with chicken mixture.
7. Serve immediately with additional Parmesan cheese, if desired.
8. Makes 5 servings.

oleo, mushrooms, carrots, pepper, nutmeg, parmesan cheese, frozen peas, white chicken, light and

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199139 (may not work)