Your family will love this easy dish of spinach fettuccine tossed with cooked chicken in a creamy, sherried Parmesan white sauce. A great recipe for leftover turkey, too!

Spinach Fettuccine with Chicken

6 ounces dried spinach or plain fettuccine

4 ounces fresh mushrooms, sliced

1/4 cup sliced green onions

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon ground nutmeg

1 1/2 cups milk

1/2 cup freshly grated Parmesan cheese

2 tablespoons dry sherry

2 cups cubed cooked chicken (or turkey)

1/2 cup sliced pitted ripe olives

Snipped chives (optional)

Lemon wedges (optional)

1. Cook fettuccine according to package directions, preferably al dente (firm to the bite). Drain well.
2. Meanwhile, in a 12-inch skillet cook mushrooms and green onions in the butter about 5 minutes or until vegetables are tender. stir in flour, salt, pepper and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half of the Parmesan and the sherry; cook and stir until cheese is melted.
3. Add the cooked fettuccine, chicken, and ripe olives to vegetable mixture. Toss lightly to coat. Sprinkle with the remaining Parmesan cheese and, if desired, garnish with chives and lemon wedges.

Makes 4 servings.