Cooked pasta according to package directions. In skillet, melt 2 tbs over med heat; sauté mushrooms until golden. In a saucepan melt 1/2 cup butter, stir in flour adding salt and pepper to taste. Stir in milk mixture and broth, stir until thickens. Add chicken and mushrooms. Place pasta in buttered baking dish, pour sauce over. Top with Parmesan cheese. Bake at 425* for 20 - 30 minutes until hot and bubbly . Allow to rest for 5 minutes before serving.
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 799 (57%)|
|Amt Per Serving||% DV|
|Total Fat 88.8g||118 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 17g|
|Cholesterol 422.1mg||130 %|
|Sodium 923.6mg||32 %|
|Potassium 1130.1mg||30 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 31.6g|
|Protein 110g||157 %|
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Calories per serving: 1401
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