Ingredients
½ pound sliced fresh mushrooms
⅓ cup chopped onion
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
2 teaspoons chicken bouillon granules
½ teaspoon salt
⅛ teaspoon pepper
2 cups milk
1 package (7 ounces) thin spaghetti, cooked and drained
2 cups cubed fully cooked ham
1 package (10 ounces) frozen peas, thawed
Grated Parmesan cheese, optional
Directions
In a large skillet, sauté the mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.
Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with the Parmesan cheese if desired.
Recipe Courtesy Of
Taste of Home magazine
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