1 (16 oz.) pkg. thin spaghetti or other "long" pasta

CHICKEN:

2 boneless chicken breasts
8 tbsp. olive oil
1 tsp. poultry seasoning
1/2 small onion, diced finely
4 cloves garlic chopped finely
1 tbsp. green pepper, diced finely

SAUCE:

1/2 cup milk
2 tbsp. butter
1/2 (8 oz.) pkg. cream cheese
1/4 cup Parmesan cheese
1 (15 oz.) can peas, drained
salt and pepper, to taste

Prepare pasta according to package directions. While waiting on pasta prepare chicken and sauce.

Prepare Chicken:

Heat large Dutch oven on medium heat. Cube chicken breasts into 1/4-inch pieces. Add olive oil to heated Dutch oven. Add cubed chicken to the Dutch oven, sprinkle with the poultry seasoning. Sauté chicken until no longer pink.

Add diced onion, garlic and green pepper to the chicken. Cover Dutch oven and let chicken mixture cook until the onion, garlic and green pepper are soft; approximately 5 minutes.

Remove chicken mixture from Dutch oven; put in a bowl and set aside.

Prepare Sauce:

Using the same Dutch oven, add milk; stir until milk is warm and bits in the bottom of the Dutch oven are incorporated into the milk. Add the butter and cream cheese to the warm milk; stir until the butter and cream cheese melt. Lower heat to low; simmer mixture for approximately 5 minutes stirring occasionally.

Stir in Parmesan cheese. Stir peas into sauce. Add salt and pepper, to taste. Add drained pasta to sauce, toss to cover pasta completely. Add additional salt and pepper.

Serves 4 to 6.

Submitted by: Elaine Johnson