Ingredients
The following ingredients have 4 Servings
- 1 1/3 cups uncooked rosamarina (orzo) pasta (8 ounces)
- 2 tablespoons margarine or butter
- 3/4 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 1/2 pound mushrooms, sliced (3 cups)
- 2 medium green onions, sliced (1/4 cup)
- 2 cloves garlic, finely chopped
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup grated Parmesan cheese
Instruction
- Cook and drain pasta as directed on package.
- While pasta is cooking, melt margarine in 3-quart saucepan over medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir in flour, thyme and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
- Pour chicken mixture over pasta; toss if desired.
