Well, Spring is most certainly in full swing and so is the garden! I have been away for a week in Mobile, and I am feeling frantic to get things in the ground now!

On days like this, I drag home and look for the easiest thing to cook for dinner. Deli chickens become my friend! This recipe is quick, easy and tasty and if you add a nice green vegetable you have a simple, easy to clean up meal. I know lots of you parents are busy with softball and running your kids to practice and games so give this a try and see if your family doesn’t ask for it again.

1 12 oz. package of bow tie pasta
5 Tbsp. butter, divided
1 medium onion, chopped
1 medium red bell pepper, chopped
8 oz. fresh mushrooms, quartered
1/3 cup all-purpose flour
3 cups chicken broth
1 cups milk
3 cups chopped deli chicken
1 cup shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper

Prepare pasta according to package directions.  Melt 2 tablespoons butter in a Dutch oven over medium heat.  Add onions and  bell pepper and saute’ until tender.  Add mushrooms and saute’ 4 minutes.  Remove veggies and set aside.  Melt remaining 3 Tbsp. butter in the Dutch oven over low heat. Whisk in the flour until smooth. Cook, whisking constantly for 1 minute.  Gradually whisk in the chicken broth and milk. Cook over medium heat, whisking constantly 5 -7 minutes until thickened and bubbly. (If sauce becomes too thick, gradually add more milk until it is the right consistency.)   Stir in the chicken, cooked veggies, and hot cooked pasta.  Add the cheese, salt and pepper and stir to combine.  

Dunham's Sports

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