Mozzarella Chicken Pasta

I seem to always come back to some variation of this recipe when I have leftover chicken. It's easy to make and on the table in less than 30 minutes!

Ingredients:

454 g spaghetti

1 1/2 cups cooked, chopped chicken

1 tbsp olive oil

1 tbsp butter

1/4 cup chopped onion

4 tsps minced garlic

1/2 tsp dry oregano

1 1/3 cups chicken broth

1 cup 35% cooking cream

1 tbsp flour

1/2 cup peas (frozen and thawed)

1/4 cup parmesan

salt and pepper to taste

1 1/2 cups shredded mozzarella 

Heat olive oil and butter together in a large skillet and cook the onion until translucent. Add the garlic and cook 1 minute, then add the oregano, broth and cream. Whisk in the flour and on medium heat cook and whisk until thickening, about 4-5 minutes.

Add the chicken, peas and parmesan and warm through, then stir in the mozzarella and cook until melted. Salt and pepper to taste. Keep warm.

Cook and drain the spaghetti and toss with the sauce. (You may want to add a touch of pasta water to the sauce.)

I like it with alot of pepper!

Serves 4