Rotisserie Chicken and Spaghetti

Whenever I see rotisserie chicken on sale I have to pick one (or three!) up! Cut into potions or chopped, I keep them ready in the freezer for meals like this one.

Ingredients:

1/4 cup chopped onion

1 tbsp butter

1 tbsp olive oil

1 tsp minced garlic

1/2 tsp dry oregano

2 cups chicken broth

2 tbsps fresh lemon juice

1/2 cup 10% cream (use 35% if you want the sauce richer)

2 tbsps cream cheese

1 tbsp flour

1 1/2 cups cooked chicken cut in chunks

1/3 cup frozen peas

1/4 cup parmesan cheese

Salt and pepper to taste

454 g (1 lb) spaghetti

In a saucepan heat butter and oil, then add the onion and cook 3-4 minutes or until translucent. Add the garlic and oregano and cook another 1-2 minutes. Pour the chicken broth, lemon juice and cream in along with the cream cheese and flour. Whisk on medium high heat until bubbling, about 4 minutes, then simmer 4 or 5 minutes to begin to thicken. Add the parmesan, salt and pepper.

Start cooking the spaghetti in another pot.

Lastly, add chicken and peas to the sauce.

Stir together and simmer until heated through. Keep warm until the spaghetti is ready.

Drain the spaghetti and return to the pot. Pour all the sauce in and mix well. And ready in under 30 minutes!

Serves 4-5