"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHICKEN WITH PASTA, by , is from The Jean Pe'a Ohana Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Modified - Mango, Miso and More ...CHS cookbook '04/online white sauce recipe
Added: Sunday, July 12, 2009


1/2 cup butter
1 8 oz cream cheese
2 teaspoon garlic powder
2 cups milk
6 oz Parmesan cheese, grated
1/8 teaspoon black pepper
3 lb skinless/boneless chicken thighs cut in bite size pieces
black pepper and salt
2 or 3 cloves of garlic, minced
2 tubs fresh mushrooms, sliced
1/8 to 1/16 c vermouth
linguine noodles

White sauce:
Melt butter. Add cream cheese and garlic powder. Stir until smooth. Add milk a little at a time while stirring. Add Parmesan cheese a little a time while stirring. Add black pepper. Take off burner and set aside to thicken while stirring every few moments.

Cook cut up chicken with margarine, garlic, black pepper, and little salt. Drain liquid then add fresh sliced mushrooms. When all browned, drain liquid, add white sauce, stir well, add vermouth.

Boil pasta and serve.




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