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.