This was kind of a thrown together thing, but I’ll try my best!

Ingredients:

• 1 medium onion (small dice)
• 2 ribs celery (small dice)
• 1 large carrot (small dice or grated)
• 8oz cremini mushrooms (sliced)
• 3-6 cloves garlic (diced or a garlic crushed)
• Rotisserie or cooked chicken (I used the leg and thigh meat and 1 breast, diced)
• 1 bunch fresh parsley (finely minced)
• 1/2 cup dry white wine
• 4tbsp unsalted butter (divided)
• 2tbsp flour
• 1 1/2 - 2 cups chicken stock
• Olive oil
• Salt/pepper
• 9oz fresh pasta (I used linguini)

Recipe:

• In a large pan or pot add olive oil and sliced mushrooms cooking them until they have lost all their water and begin to brown. Add 2tbsp butter to the pan and begin to fry the mushrooms to add a little color.
• Add in onion/carrot/celery/garlic and cook until softened, adding salt and pepper to taste. Once they are done, add in the white wine to de-glaze and continue to stir scraping any brown bits on the bottom of the pan. Add in the remaining butter, and once melted, stir in the flour and cook until the raw flour smell is gone.
• Pour in the chicken stock in stirring/whisking constantly. Bring to a boil and reduce until thickened, also adding in the cooked chicken.
• Cook the pasta according to package directions and take out when it is al dente (about a minute shy of done) and add to the pan with the sauce/veggie mixture. Salt and pepper to taste.
• Add in and mix the chopped/minced parsley, plate up and serve!