Ingredients
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
½ cup sliced carrots
1 cup half & half
¼ teaspoon pepper
? teaspoon nutmeg
½ cup grated Parmesan cheese
½ cup frozen peas
2 (5 oz.) cans Swanson chicken
6 ounces noodles
Preparation
Step 1- Cook mushrooms and carrots in 2 tablespoons hot butter until tender and liquid is evaporated.
Step 2- Stir in half & half, remaining butter, pepper, and nutmeg. Heat to simmering. Gradually add cheese. Add peas and chicken. Heat thoroughly. Cook noodles and drain. Lightly toss chicken mixture into noodles.
Yield: 2-4 servings
