1/2 cup chopped onion
1/2 cup chopped celery (optional; my family liked it without it)
4 garlic cloves minced
1 cup sliced fresh mushrooms
1 tsp canola oil or butter
2 cup fat free milk
1 tsp salt
dash of pepper
3 Tbs cornstarch
1/3-1 cup grated Parmesan cheese (I used 1 cup--we like it cheesy)
3 cups cubed chicken (I used chicken breasts that Ron grilled)
1 cup shredded part skim mozzarella cheese
1 cup frozen peas, optional (adding peas makes it taste like Pasta Carrabba from Carrabba's restaurant)
Cook noodles in boiling water. In a large skillet, sauté onion, celery (opt) and garlic in oil or butter for 3 minutes. Add mushrooms. Cook and stir until tender. Stir in nonfat milk and salt. Bring to a boil.
Mix cornstarch and half and half till smooth. Stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in parmesan cheese just until melted.
Stir in cooked chicken. Drain noodles; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and broil for 3-4 minutes until cheese is melted.
Missy M shared this recipe on Facebook--yummy! I changed a few things by adding or subtracting items to suit my family's taste, but those changes were minimal.
