Creamy Chicken Pasta

I had to make this recipe a second time to share with you. I didn’t take any pictures or write anything down the first time around because I had no idea it would be this good! This pasta sauce is perfect over zucchini noodles or short pasta.

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Ingredients:
1/2 onion, sliced
2 cups sliced cremini mushrooms
1 tbs olive oil
1/2 tbs minced garlic
1 tbs butter
2 tbs flour
1/2 cup chicken broth
1/2 cup white wine
2 tbs cream cheese
1 cup shredded chicken (rotisserie)
Several slices diced salami (optional)
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
Freshly shredded parmesan
(2 zucchini, spiralized or 2 cups cooked pasta)

Directions:
1. Heat olive oil in a large skillet and add sliced onions. SautΓ© for a couple of minutes before adding mushrooms and garlic.

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2. When the vegetables begin to soften, push them to the side of the frying pan. Melt butter in the pan and add the flour. Mix together to form the roux.

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3. Add chicken broth and white wine. Stir all the vegetables into the sauce and simmer to thicken.

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4. Add cream cheese, chicken, salami, seasonings, and parmesan cheese. Stir to combine and melt.

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5. Serve the sauce over spiralized zucchini or freshly cooked pasta.

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I think you’ll love this dish! The flavors work together elegantly to create a creamy pasta sauce that you’ll be glad you stayed home for! It beats most restaurant pasta sauces I’ve tried. Let me know what you think of it.

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