Chicken Ribbon Pasta
In a large Dutch oven or saucepot, melt the butter. Add the s and saut for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the , peas, chicken, parsley, salt and pepper. Cook for about 20 minutes.
Prepare ribbon pasta. When pasta is cooked and drained fold the chicken mixture into the pasta and serve.
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