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Cheesy Chicken Sauce

pasta, cheese, chicken - breast

2 tablespoons olive oil
1 pound boneless chicken breasts; slivered
1/2 teaspoon dried rosemary
1/4 cup chicken stock
1 tablespoon all-purpose flour
1 1/2 cups milk
1 1/2 cups frozen peas
1/2 cup (each) shredded mozzarella and provolone
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon (each) salt and pepper

In skillet, heat oil over medium-high heat; sauté chicken and rosemary for 5 to 8 minutes or until golden brown. Remove and set aside. Pour in stock, stirring to scrape up any brown bits in skillet; cook for about 1 minute or until reduced to 1 tablespoon. Sprinkle with flour; stir until smooth. Stir in milk and peas; bring to boil, stirring. Remove from heat; gradually whisk in mozzarella, provolone and Parmesan until smooth. Stir in parsley, salt and pepper. Taste and adjust seasoning. Note: Serve with fettuccine; use 3/4 cup provolone or fontina and 1/4 cup mozzarella for stronger taste.

Contributor: Canadian Living - March, 1992

Yield: 4 cups

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