Recipe information
Yield
serves 4. serving size: 1/2 cup pasta, 1/2 cup chicken.
Ingredients
8 ounces dried pasta (thin spaghetti or angel hair recommended)
2 tablespoons vegetable oil
1 medium onion, sliced into slivers
1 teaspoon garlic powder
1/2 teaspoon white pepper
2 tablespoons all-purpose flour
5 oyster mushrooms, slivered
2 cups roasted chicken (page 16) shredded by hand or using two forks
2 cups chicken stock
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
Preparation
Step 1
Bring 3 quarts of water to a rolling boil in a large pot. Add the pasta and let boil until cooked to desired tenderness. Drain and set aside.
Step 2
In a large skillet, heat the oil over medium-low heat. Add the onion and sauté until translucent.
Step 3
Add the garlic powder, white pepper, and flour to the skillet and cook for 2 minutes, stirring frequently. Be careful not to let the mixture brown.
Step 4
Add the mushrooms, chicken, stock, cream, and salt and black pepper. Stir well to completely cover the chicken.
Step 5
Cover and let cook for 15 to 20 minutes over low heat.
Step 6
Serve over the cooked pasta.
