8 oz. spaghetti
1/4 stick (2 oz.) butter
2 T. flour
1 1/2 C chicken stock
2 T. dry sherry
1 C. light cream or half and half
1/2 C. Parmesan cheese, freshly grated if possible
About a pound of cooked chicken
1/2 lb. button mushrooms, sliced and lightly sautéed in a bit of butter
Salt and pepper to taste
Cook the spaghetti al dente according to the package. Dice the chicken.
In a sauté pan, melt the butter, add the flour and mix well. Add the stock gradually, while stirring. Cook over medium heat. Stir in sherry, cream and remove from heat. Add the chicken, cheese and mushrooms. Add the spaghetti and mix well.
Check seasoning and salt and pepper to taste.
Pour in an ovenproof dish and bake in a moderate oven for about 20 minutes until hot and golden.
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