Middle Way Chicken Tetrazzini

Ingredients

• 8 oz package vermicelli (or thin spaghetti)
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1/2 cup dry white wine
• 1 cup grated parmesean cheese
• 3 cups diced, cooked chicken
• 1 6-oz jar sliced mushrooms
• 4 oz chopped pancetta
• 1 cup frozen baby peas

Directions

1. Cook pasta according to directions.
2. Saut� pancetta and mushrooms in oil in a dutch oven (or a skillet) over medium-high heat 3 to 5 minutes. You want the pancetta and mushrooms to brown a bit. You can toss the peas in at the end to flavor and thaw them. Set aside in a dish.
3. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Add and melt parmesan cheese.
4. Remove from heat. Stir in chicken, pancetta, peas, mushrooms, and pasta.
5. Put the dutch oven straight in the oven and cook at 350F for about 35 minutes.