Ingredients

serves 4. serving size: 1/2 cup pasta, 1/2 cup chicken.

　　8 ounces dried pasta (thin spaghetti or angel hair recommended)

　　2 tablespoons vegetable oil

　　1 medium onion, sliced into slivers

　　1 teaspoon garlic powder

　　1/2 teaspoon white pepper

　　2 tablespoons all-purpose flour

　　5 oyster mushrooms, slivered

　　2 cups roasted chicken (page 16) shredded by hand or using two forks

　　2 cups chicken stock

　　1/2 cup heavy cream

　　1 teaspoon salt

　　1 teaspoon black pepper

　　

Step 1

Bring 3 quarts of water to a rolling boil in a large pot. Add the pasta and let boil until cooked to desired tenderness. Drain and set aside.

　　

Step 2

In a large skillet, heat the oil over medium-low heat. Add the onion and sauté until translucent.

　　

Step 3

Add the garlic powder, white pepper, and flour to the skillet and cook for 2 minutes, stirring frequently. Be careful not to let the mixture brown.

　　

Step 4

Add the mushrooms, chicken, stock, cream, and salt and black pepper. Stir well to completely cover the chicken.

　　

Step 5

Cover and let cook for 15 to 20 minutes over low heat.

　　

Step 6

Serve over the cooked pasta.

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