Step 1

Sprinkle chicken with a pinch each of salt and pepper. In large deep nonstick skillet

Step 2

melt butter over medium heat. Brown chicken well

Step 3

turning once

Step 4

about 10 minutes; remove to plate.

Step 5

Increase heat to medium-high; add mushrooms

Step 6

garlic

Step 7

onion

Step 8

Italian seasoning

Step 9

garlic powder and remaining salt and pepper to skillet. Cook

Step 10

stirring occasionally

Step 11

until mushrooms are browned

Step 12

and most of the liquid has evaporated

Step 13

about 6 minutes.

Step 14

Stir flour into the skillet; cook

Step 15

stirring for 1 minute. Stirring constantly

Step 16

slowly pour in milk. Stir in pasta and chicken with accumulated juices

Step 17

tucking into liquid. Bring to simmer

Step 18

stirring often. Adjust heat as necessary to maintain simmer; cook stirring often until pasta is almost tender and sauce is still runny

Step 19

about 10 minutes. (If sauce is reducing too quickly

Step 20

stir in enough water to keep it saucy and pasta submerged

Step 21

adding 2 tbsp/30 mL of water at a time).

Step 22

Stir in peas and vinegar; cook

Step 23

until pasta is al dente and sauce is desired consistency

Step 24

about 3 minutes. Sprinkle with cheese

Step 25

if using.