1/2 cup butter (Did I mention this was a Paula Deen recipe)
1 lb boneless skinless chicken breasts, in 1/2 inch pieces
1 red bell pepper, diced
8 oz sliced fresh mushrooms
10.75 oz can cream of mushroom soup
1 cup milk
1 cup frozen peas
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1/4 cup white wine
1 1/2 tsp black pepper
1 tsp salt
1 lb Gemelli pasta, cooked and drained.
Cook the Gemelli pasta according to the package directions, in a large pot of salted water.
In a large saute pan, melt the butter over medium-high heat. Okay, for the record, I used about 3 Tbs of olive oil instead of the half a cup of butter and it was fine. Probably better. Add chicken, peppers and mushrooms. Cook for 8-10 minuts until chicken is cooked through. Stir in soup, milk, peas, cheese, lemon juice, wine and seasonings. Bring to a boil over medium-high heat Reduce heat and simmer for 15 minutes. Add pasta, tossing to coat.
This was very simple and very tasty.