12 oz Skinner®® Thin Spaghetti
8 Tbsps butter
8 oz mushrooms, sliced
1/2 cup all purpose flour
14 1/2 oz chicken broth
1 1/2 cups milk
2 cups cooked chicken, cubed
  salt and ground black pepper, to taste
1/2 cup grated Parmesan cheese
  chopped parsley (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain. 

2.  In 3-quart saucepan, melt butter. Add mushrooms; cook until tender.

3.  Blend in flour; gradually stir in chicken broth and milk. Cook over low heat, stirring frequently, until sauce thickens; stir in chicken, salt and pepper.

4.  Add cheese to sauce; heat until hot, but do not boil. 

5.  Serve hot pasta with sauce and sprinkle with parsley, if desired.