Ham Primavera

• 1/2 lb. fresh mushrooms, sliced
• 1 small onion, chopped
• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 2 tsp. Italian seasoning
• 2 tsp. chicken bouillon granules
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 c. milk
• 1 (7 oz.) pkg. thin spaghetti, cooked and drained
• 2 c. cubed fully cooked ham (1 lb.)
• 1 (10 oz.) pkg. frozen peas, thawed
• grated Parmesan cheese

1. In a large skillet, saute mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt and pepper until smooth.
2. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes.
3. Stir in spaghetti, ham and peas; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.

fresh mushrooms, onion, olive oil, flour, italian seasoning, chicken bouillon granules, salt, pepper, milk, thin spaghetti, ham, frozen peas, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113087 (may not work)