1 c. chopped onions
1 clove garlic, minced
1T. cooking oil
1 c. thinly sliced carrots
3/4 c chicken broth
2 T catsup
1/8 t. ground nutmeg
1-1/2 c. milk
4 t. cornstarch
2 c. chopped cooked chicken
1 c. frozen peas, thawed
1/2 c. whipping cream
1/2 c. grated parmesan cheese
2-1/2 c. hot cooked rice
In a saucepan cook onion and garlic in hot oil until tender. Add carrots, broth, catsup, nutmeg, and 1/8 t. pepper. Bring to boiling; reduce heat. Simmer, covered, 5 min. Stir together milk and cornstarch till smooth. Add milk mixture to broth mixture. Cook and stir till thickened and bubbly; cook and stir 2 min. more. Stir in chicken, peas, cream, and cheese; heat through. Serve over rice. Serves 5