Please enjoy this month's selection:

• 6-8 chicken breast
• ½ tsp. seasoned salt
• 4 Tbsp. olive oil
• ½ c. butter, divided in half
• 1 small onion
• 2 stalks celery, sliced thinly
• 1 carrot, peeled and shredded
• ½ c. flour
• 2 (14 oz) cans chicken broth
• ½ tsp. dried basil leaves
• 2 cups half and half
• 4 oz. sliced mushrooms
• 1 cup sugar snap peas
• 1 Tbsp. sugar
• 6-8 oz. penne pasta

Sprinkle chicken with seasoned salt. Sauté in olive oil, over medium heat in a large skillet about 6 minutes per side or until done. Remove chicken and set aside to cool. In the same pan, melt ¼ c. butter. Over medium heat, cook onion, celery, and carrot until vegetables are limp. Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Turn heat to low. Slice chicken diagonally into thin pieces. Add to broth with ground peppers and basil. Slowly add half and half. Stir and heat through.

Melt remaining ¼ cup butter in a large shallow bowl in the microwave. Combine mushrooms, snap peas, and sugar with butter and cook on high for 3 minutes, stirring once midway. Fold this into soup mixture on the stove and simmer for about 10 minutes. Meanwhile prepare pasta according to package directions. Drain well and add immediately to soup. Serves 10-12.

Submitted by:

Sheila Middleton Vice President, Operations Vandalia, Missouri