KitchenMagician's Recipe

SPAGHETTINI - CHICKEN TETRAZZINI ROYALE

Category: Baked Pasta

Makes 4 servings.

2 T. olive oil
1 clove garlic, minced
1 c. sliced mushrooms
1/2 lb. spaghettini, broken into pieces
1/4 c. butter
1/4 c. all-purpose flour
salt and pepper
1 c. chicken broth
1 c. heavy cream
2 T. sherry
2 c. cooked chicken breasts, chopped
1/2 c. grated Parmesan cheese

Preheat oven to 350F.
Lightly grease a 9 x 13-inch baking dish.
In a skillet, heat oil over medium heat; add garlic. Saute until soft.
Add sliced mushroom; cook until tender. Take of heat; set aside.
Bring a large pot of lightly salted water to a boil.
Add spaghettini, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat.
Stir in flour; season to taste with salt and pepper. Cook, stirring, until smooth.
Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly.
Add sherry, then stir in cooked spaghetti, mushrooms, and chicken.
Pour mixture into baking dish; top with Parmesan cheese.
Bake at 350F for 30 minutes, until bubbly and lightly browned.