| Prep Time: 10 mins | Total Time: 30 mins | Yields: 4 servings |
Ingredients:
- 3 tbsp. butter
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 c. all-purpose flour
- 2 c. milk
- 1 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- Pinch cayenne pepper
- 1 (4-oz.) jar pimentos, drained and chopped
- 1/2 c. frozen peas
- 2 c. cooked and cubed chicken
- Cooked pasta, for serving
Directions:
- In a large skillet over medium heat, melt butter. Add mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add flour and stir to coat mushrooms, then add milk and broth slowly and whisk until no lumps remain. Simmer until sauce is thickened, 5 minutes. Season with salt, pepper, and a pinch of cayenne.
- Add pimentos, peas, and chicken and cook until warmed through, 5 minutes.
- Serve over cooked pasta.
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