2cupscooked chicken, chopped or sliced, or turkey meat
1/2poundfettucini, or spaghetti, uncooked
1/2 - 3/4poundmushrooms, thinly sliced
1/2cupalmonds, blanched, slivered or sliced
1/2 tomato, finely chopped and seeds removed (optional)
salt and pepper to taste
1cupwhipping cream, heated
3tablespoonsdry white wine
1/4cupParmesan cheese, grated
Cook the pasta. When it is cooked, drain it and put it back into the pot it was cooked in.
While the pasta water is coming to a boil and the pasta cooks, saute the mushrooms in a skillet over medium heat. Add the peas and cook until the peas are heated through. Toast the almonds by placing them on a baking sheet in a heated oven for just a couple of minutes until they begin to turn brown. Watch closely so they don't burn.
Add the mushrooms, peas and almonds to the drained pasta. Add the chopped tomato and sliced chicken.
Make a sauce by melting the butter, then adding the flour. Cook for 2 minutes, stirring constantly, then add the chicken broth. Cook for 5 minutes. Remove the sauce from the heat and add the whipping cream and wine plus half of the Parmesan cheese.
Preheat the oven to 375°F.
Add the sauce to the chicken and pasta. Place the pasta mixture in a greased baking dish. Sprinkle the top with grated parmesan cheese. Bake until the cheese is lightly browned, probably about 10 minutes.