Ingredients:
1 pkg. RONZONI HEALHTY HARVEST® 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

Directions:
1. In 3 quart saucepan, melt butter.
2. Add mushrooms; cook until tender.
3. Stir in flour; gradually add broth and milk, stirring constantly, until mixture is smooth.
4. Cook over medium heat, stirring frequently, until sauce thickens.
5. Add chicken and peas to sauce; heat thoroughly.
6. Meanwhile, cook pasta according to package directions; drain.
7. Stir cheese and seasoning into chicken sauce; serve over hot pasta.

Serves: 8