Ingredients

Instructions

  1. Boil pasta in lightly salted water.
  2. Fry chicken in canola until lightly browned, set aside.
  3. In large pot sauté garlic in butter or margarine, do not brown.
  4. Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
  5. Slowly add milk, whisking to prevent lumps.
  6. Add parmesan cheese and mix well.
  7. Cook over medium heat stirring often until sauce thickens.
  8. Add chicken, mushrooms, and peas to the sauce.
  9. Drain cooked pasta and mix into sauce.
  10. Serve immediately.