Yield: 8 servings
|7 ounces||Uncooked spaghetti|
|1 tablespoon||Fresh parsley -- chopped|
|8 ounces||Fresh mushrooms -- sliced|
|¼ cup||Margarine or butter|
|2 cups||Chicken broth|
|3 cups||Chicken; cooked -- cubed|
|¾ cup||Half and Half|
|¾ cup||Parmesan cheese -- grated|
|3 tablespoons||Dry sherry -- if desired|
|\N \N||Fresh parsley -- for|
Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. Heat oven to 350F. In dutch oven or large saucepan over medium heat, saute mushrooms in margarine until tender. Reduce heat. Stir in flour. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until mixture boils and slightly thickens, stirring constantly. Remove from heat. Stir in half and half, sherry, parsley, salt, nutmeg and pepper. Add chicken and cooked spaghetti; toss with sauce. Place in ungreased 13x9 baking dish; sprinkle with parmesan cheese. Bake at 350F for 30 to 35 minutes or until thoroughly heated.
Wednesday June the 9th at 04:47 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/09 5:01 PM TO: IRWIN SOLOMON (JJGF65A) FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM ITALIAN RECIP.
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