Chicken And Parmesan - cooking recipe

Ingredients

4 Tbsp. oleo, divided
1 c. sliced fresh mushrooms
1 c. half and half
1/2 c. diagonally sliced carrots
1/4 tsp. pepper
1/8 tsp. nutmeg
1/2 c. Parmesan cheese
1/2 c. frozen peas
2 cans white chicken, drained
6 oz. light and fluffy wide or extra wide noodles, uncooked

Preparation

In a 2-quart saucepan over medium heat in 2 tablespoons hot oleo, cook mushrooms and carrots until tender and liquid is absorbed, stirring occasionally.
Stir in half and half, remaining oleo, pepper and nutmeg.
Heat to simmering; gradually stir in cheese and add peas and chicken.
Heat through.
Meanwhile, cook noodles according to package directions; drain.
In a large serving bowl, gently toss hot noodles with chicken mixture.
Serve immediately with additional Parmesan cheese, if desired.
Makes 5 servings.