Total time: 30 minutes
Yields: 4 servings
INGREDIENTS
3 tbsp. CannaButter
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
1/4 all-purpose flour
2 c. CannaMilk
1 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
1 (4-oz.) jar pimentos, drained and chopped
1/2 c. frozen peas
2 c. cooked and cubed chicken
Cooked pasta, for serving
DIRECTIONS
1. In a large skillet over medium heat, melt CannaButter. Add mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add flour and stir to coat mushrooms, then add CannaMilk and broth slowly and whisk until no lumps remain. Simmer until sauce is thickened, 5 minutes. Season with salt, pepper, and a pinch of cayenne.
2. Add pimentos, peas, and chicken and cook until warmed through 5 minutes.
3. Serve over cooked pasta.
