Fettuccine Bianche

4 servings

½ pound fresh mushrooms sliced 1½ cup milk 10 tbps. butter or margarine salt and pepper ½ cup flour 1½ cups diced cooked chicken 1¾ cup chicken broth 1 pound fettuccine ½ cup parmesan cheese

Sauté mushrooms in butter or margarine blend in flour gradually, Stir in chicken broth and milk. Cook over low heat, stirring often until sauce thickens. Add chicken, salt, and pepper. Cook fettuccine, then drain. Add the fettuccine to the sauce and stir. Add parmesan cheese and serve.