1/2 lb. fresh mushrooms, sliced
1 small onion, chopped
2 tbsp. olive oil
2 tbsp. flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 (7 oz.) pkg. thin spaghetti, cooked and drained
2 c. cubed fully cooked ham (1 lb.)
1 (10 oz.) pkg. frozen peas, thawed
grated Parmesan cheese

In a large skillet, sauté mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt and pepper until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in spaghetti, ham and peas; heat through. Sprinkle with Parmesan cheese.

Yield: 4 servings.