Yield: 8 servings
|¼ cup||Corn oil margarine|
|1 medium||Onion, chopped|
|½ pounds||Mushrooms, sliced|
|2½ cup||Chicken broth|
|⅓ cup||Dry sherry|
|¼ cup||Chopped fresh parsley|
|½ teaspoon||Hot pepper sauce|
|8 eaches||Ounces spaghetti, cooked and drained|
|3 cups||Diced (or shredded) cooked chicken|
|¾ cup||Grated Parmesan cheese|
|¼ cup||Coarsley chopped roasted red peppers|
Melt the margarine in a Dutch oven over medium heat. Add the mushrooms and onion. Saute for 1 minute, then stir in the cornstarch until blended. Remove from the heat and gradually stir in the chicken broth and sherry until the mixture is smooth. Bring to boil over medium heat, stirring constantly, and boil for 1 minute. Stir in the parsley and hot pepper sauce. Add the spaghetti, chicken, Parmesan cheese and red peppers. Stir gently to combine. Spoon the mixture into an ungresaed 11¾- by 7 ½- by 1/34-inch baking dish. Bake in a 350F oven for 30 minutes or until heated through. Serve hot.
Makes 8 servings. [Food; Press Staff Report] [Asbury Park Press; April 17, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95