Ingredients
| 1 | pound chicken breasts |
| salt, to taste | |
| pepper, to taste | |
| garlic powder, to taste | |
| 1 | tablespoon olive oil |
| mushrooms, to taste | |
| 3 | tablespoons butter |
| 3 | tablespoons flour |
| 2 | cups chicken broth |
| 1 | tablespoon minced garlic |
| 1 | teaspoon onion powder |
| 1 | teaspoon dried parsley |
| 1 | teaspoon smoked paprika |
| 1/3 | cup bacon, cooked and crumbled |
| 1 | cup peas, fresh or frozen |
| 2 | cups cheddar cheese, shredded |
| 1/4 | cup sour cream |
| 1/2 | pound spaghetti, cooked and drained |
Instructions
Butterfly chicken breasts. If desired, cut into strips or chunks. Season with salt, pepper and garlic powder. Heat a large skillet and add olive oil. Cook chicken until golden on both sides, remove. If using mushrooms, sauté until softened and browned, remove. Melt butter in skillet, then add flour and stir. Cook at least 1 minute. Add broth slowly, stirring until smooth and thickened. Add garlic, onion powder, parsley and paprika, stir well. Add bacon, peas, mushrooms, if using, cheese and sour cream gradually. Stir to keep smooth. Continue until thoroughly heated and just beginning to simmer. Add chicken and pasta, combine gently. Sprinkle with parsley if desired. You can also place cooked pasta into a buttered casserole dish and top with chicken. Then, pour the sauce mixture evenly over top. Cover and keep warm until serving. Serves 4-6
