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Categories:
lengths butter mushroom chicken nutmeg sherry wine salt white wine butter flour salt pepper chicken cream Parmesan cheese
Viewed: 27 - Published at: 3 years agoIngredients
- 12 lb spaghetti, broken into 2-inch lengths
- 2 tablespoons butter
- 12 cup mushroom, sliced
- 4 cups cooked chicken, cut in bite size cubes
- 1 dash freshly grated nutmeg
- 1 tablespoon sherry wine
- salt and pepper
- white wine
- 2 tablespoons butter
- 3 tablespoons flour
- 14 teaspoon salt
- pepper
- 1 cup chicken stock or 1 cup broth
- 13 cup cream
- 12 cup grated parmesan cheese
Method
- Cook spaghetti.
- Melt butter, add mushrooms, and cook 5 minutes.
- Add nutmeg, sherry, salt and pepper.
- Add chicken.
- To make sauce: Make a paste of butter and flour.
- Boil stock for 2 minutes.
- Add cream and thin with wine.
- Add other sauce ingredients, stirring until smooth.
- Put cooked spaghetti in shallow baking dish.
- Pour half the sauce over it.
- Arrange chicken and mushrooms on top.
- Cover with rest of sauce.
- Sprinkle with 1/2 cup grated parmesan cheese.
- Bake at 375* until well heated and brown.
- This should take 25-35 minutes.
